Servings: 4

1 cup all-purpose flour (120 g) 1 cup all-purpose flour (120 g)
¼ tsp kosher/sea salt (use half for table salt) ¼ tsp kosher/sea salt (use half for table salt)
¼ tsp sugar ¼ tsp sugar
¼ tsp baking powder ¼ tsp baking powder
2-3 inch Nagaimo/Yamaimo (5-8 cm, 160 g, 5.6 oz) 2 to 3 inch Nagaimo/Yamaimo (5 to 8 cm, 160 g, 5.6 oz)
¾ cup dashi (180 ml; If you don't have homemade dashi, you can use ¾ cup water + 1 tsp dashi powder.) ¾ cup dashi (180 ml; If you don't have homemade dashi, you can use ¾ cup water + 1 tsp dashi powder.)
1 large cabbage head (1.6 lb or 740 g) 1 large cabbage head (1.6 lb or 740 g)
½ lb sliced pork belly (227 g; You can thinly slice the pork belly if your pork belly is a slab. You also sub with shrimp, squid, or other ingredients instead.) ½ lb sliced pork belly (227 g; You can thinly slice the pork belly if your pork belly is a slab. You also sub with shrimp, squid, or other ingredients instead.)
4 large eggs 4 large eggs
½ cup Tenkasu/Agedama (tempura scraps) (8 Tbsp) ½ cup Tenkasu/Agedama (tempura scraps) (8 Tbsp)
¼ cup pickled red ginger (beni shoga or kizami beni shoga) (4 Tbsp) ¼ cup pickled red ginger (beni shoga or kizami beni shoga) (4 Tbsp)
neutral-flavored oil (vegetable, canola, etc): subheading: neutral-flavored oil (vegetable, canola, etc):
Quick Okonomiyaki Sauce: subheading: Quick Okonomiyaki Sauce:
1 ½ Tbsp sugar 1 ½ Tbsp sugar
2 Tbsp oyster sauce 2 Tbsp oyster sauce
4 Tbsp ketchup 4 Tbsp ketchup
3 ½ Tbsp Worcestershire sauce 3 ½ Tbsp Worcestershire sauce

Gather all the ingredients.
To Prepare Okonomiyaki Batter: subheading: To Prepare Okonomiyaki Batter:
In a large bowl, combine 1 cup (120 g) all-purpose flour, ¼ tsp salt, ¼ tsp sugar, and ¼ tsp baking powder and mix all together.
Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after.  Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.
Add the grated nagaimo and dashi in the bowl.
Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
To Make Okonomiyaki Sauce: subheading: To Make Okonomiyaki Sauce:
Meanwhile, gather all the ingredients for Okonomiyaki Sauce.
Combine 1 ½ Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 ½ Tbsp Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.
To Prepare Okonomiyaki: subheading: To Prepare Okonomiyaki:
Remove the core of the cabbage and mince it. Set aside to let the moisture evaporate so it won’t dilute the batter.
Cut the pork belly slices in half and set aside.
Take out the batter from the refrigerator and add 4 large eggs, ½ cup (8 Tbsp) tempura scraps (Tenkasu/Agedama), and ¼ cup (4 Tbsp) pickled red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.
Add chopped cabbage to the batter ⅓ at a time. Mix well before adding the rest.
To Grill Okonomiyaki: subheading: To Grill Okonomiyaki:
In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400 F or 200 ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
Place 2 to 3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.
When the bottom side is nicely browned, flip over.
Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.
To Serve: subheading: To Serve:
Here are the ingredients for toppings.  Apply okonomiyaki sauce with brush, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish. Please see the video for this step.
To Store: subheading: To Store:
Okonomiyaki freezes well. Once it cools down (no sauce or toppings), wrap each okonomiyaki in aluminum foil and put it in a freezer bag. When you want to eat it, defrost first and put it in a toaster oven or oven to heat it up. It's a great quick meal!

You can add anything you want to the batter. I might add Chinese dried sausage, sautéd shrimp, grilled octopus, etc.  You can add anything you want to the batter. I might add Chinese dried sausage, sautéd shrimp, grilled octopus, etc.