Classic Japanese Okonomiyaki Pancakes

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dashi stock and eggs, whisking until a smooth batter forms.

Add the shredded cabbage to the batter and mix gently until just combined. Do not overmix.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Pour half of the batter into the skillet, forming a round pancake about 6-7 inches in diameter. Arrange half of the pork belly slices on top of the pancake.

Cook for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) if using pork.

Remove the cooked pancake from the skillet and repeat with the remaining oil, batter, and pork belly.

Transfer the cooked pancakes to plates. Drizzle generously with okonomiyaki sauce and mayonnaise. Serve immediately.