Make the batter: Mix flour with water (or dashi if available) to form a smooth pancake-like batter.

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Prep cabbage: Finely shred the cabbage and mix it into the batter.

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Add eggs: Beat in the eggs to bind the mixture.

Heat the pan: Lightly oil a hot griddle or pan over medium heat.

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Add pork: Lay the pork belly slices on the pan and cook briefly until they start to brown.

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Add batter: Pour the cabbage batter on top of the pork, spreading into a thick round.

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Cook slowly: Let it cook until the bottom is golden and the pancake firms up.

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Flip: Flip carefully so the pork side is now on top; cook until the center is fully set.

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Sauce & toppings: Brush with okonomiyaki sauce, drizzle mayo, and sprinkle seaweed flakes and bonito.

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Serve or package: Slide into a container for serving or delivery