This recipe is from Japanese Soul Cooking by Tadashi Ono and Harris Salat. Only the wording has been revised to make it not so long.
2 cups of flour
1 cup of dashi (liquid - not the dry instant powder!!!) OR 1 cup of water
1 tsp salt
1 tsp baking powder
2 tsp sugar
1 pound cabbage sliced (about 8 cups)
8 oz fresh pork belly, thinly sliced. ( in a pinch I've used bacon but make sure it's not a maple flavored bacon)
Okonomiyaki sauce (found at an Asian market)
Kewpie mayonnaise (or another mayo)
Nori cut thinly with scissors.
Dried, shaved bonito flakes
1. Mix together the flour, dashi (or water), salt, baking powder, and sugar in a large bowl.
2. Add the cabbage and mix well for at least 30 seconds until the cabbage is coated.
3. Add the eggs and mix, lightly, for about 15 seconds, just till the eggs are combined.
4. PREHEAT a non-stick or cast iron skillet over medium-low heat. Add 1 TB of sesame oil, making sure it coats the entire surface.
5. Cook the okonomiyaki in batches. Spoon the cabbage mixture into the skillet to form a 6 inch pancake that is 1 inch thick. Don't push down the cabbage...you want it to be fluffy.
6. Lay the a couple pork belly slices on the pancake. Cook the pancake for about 3 minutes.
7. Carefully flip the pancake over. Gently press down the pancake with the spatula. Cook about 5 min more.
8. Flip over once more and cook a couple more minutes. It should be lightly brown on both sides and the pancake cooked through. it may cook faster than the times here so just keep an eye on it!
9. Put the okonomiyaki on a plate, pick side up and add the toppings. Drizzle on the sauce and mayonnaise. Sprinkle the nori and bonito flakes over the pancake.
10. Cut the pancake into quarters and serve immediately!