Okonomiyaki

Name: Okonomiyaki
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Ingredients: 1 cup all-purpose flour (plain flour) ((120 g)); ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); ¼ tsp sugar; ¼ tsp baking powder; 2-3 inch Nagaimo/Yamaimo ((5-8 cm, 160 g, 5.6 oz)); ¾ cup dashi (Japanese soup stock; click to learn more); 1 large cabbage head ((1.6 lb or 740 g)); ½ lb sliced pork belly; 4 large eggs (50 g each w/o shell); ½ cup Tenkasu/Agedama (tempura scraps) ((8 Tbsp)); ¼ cup pickled red ginger (beni shoga or kizami beni shoga) ((4 Tbsp)); neutral-flavored oil (vegetable, canola, etc); 1 ½ Tbsp sugar; 2 Tbsp oyster sauce; 4 Tbsp ketchup; 3 ½ Tbsp Worcestershire sauce; Okonomi sauce; Japanese mayonnaise; Katsuobushi (dried bonito flakes) ((Skip for vegetarian)); Aonori (dried green seaweed); Green onions/scallions; pickled red ginger (beni shoga or kizami beni shoga)