Grate Japanese yum.Combine dry ingredients.Dissolve dashi powder with 2 tbs of hot water and add the rest of the water.

Make a well in the center, add yum and dashi.Mix well to make sticky batter. Set aside while preparing the other ingredients.

Chop into small dice.

Slice scallion into small pieces.Drain oyster, put in a small bowl. Add in a teaspoon of salt and a tablespoon of potato starch.Gently massage the oyster to clean. Rinse and drain.

Mix chopped 1＋½ cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), ½ cup Onokomiyaki batter, 1 egg.

Mix in scallions and oysters.Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface. Pour the batter and shape into 20cm in diameter, 2 cm thick.

Cover with the lid and cook 3 mins. Flip over and cook 3 mins with the lid.Flip it over again and cook with the lid.Cook Okonomiyaki 8 to 10 mins in total.

Apply Ponzu soy sauce. Sprinkle Katsuobushi and Aonori.

Mix chopped 1＋½ cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), ½ cup Onokomiyaki batter, 1 egg.

Heat your electric griddle (or frying pan) to 200℃（395℉), grease the surface. Pour the batter and shape into 20cm in diameter, 2 cm thick. Line pork belly all over the surface.

Cover with the lid and cook 3 mins. Flip over and cook 3 mins with the lid.Flip it over again and cook with the lid.Cook Okonomiyaki 8 to 10 mins in total.

Apply Okonomiyaki sauce and mayo, sprinkle Katsuobushi and Aonori.

Mix chopped 1＋½ cups cabbage, 1 heaping tablespoon of Tenkasu (crunchy tempura bit) and dried shirimp, 1 teaspoon Beni Shoga (red pickled ginger), ½ cup Onokomiyaki batter, 1 egg.

Mix in seafood. Pour onto electric griddle (or frying pan) and cook 3 mins.Flip over and cook 3 mins with the lid.Flip it over again and cook with the lid.Cook Okonomiyaki 8 to 10 mins in total.

Apply Okonomiyaki sauce and mayo, sprinkle Katsuobushi and Aonori.