Restaurant-Style Osaka Okonomiyaki

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1. 1Step 1: Make the Batter: In a bowl, mix the dry ingredients: flour, baking powder, hondashi powder, and salt.
2. 2Step 2: In a separate bowl, whisk together the water, egg, and grated yam (or potato starch + water substitute).
3. 3Step 3: Pour the wet mixture into the dry and stir until just combined.
4. 4Step 4: Add Fillings: Fold the chopped cabbage into the batter. Add green onion, beni shoga, and tenkasu if using. Mix until evenly coated, but don’t overmix.
5. 5Step 5: Let It Rest: Let the entire batter rest for 30 minutes at room temperature.
6. 6Step 6: Cook the Okonomiyaki: Heat a non-stick skillet over medium heat with a little oil. Scoop the batter into the pan and shape into a thick, even pancake. Lay the pork belly slices on top.
7. 7Step 7: Cook for 4–5 minutes until the bottom is golden and the pancake holds together. Flip carefully and cook the other side for another 4–5 minutes. Flip again for a final 1–2 minutes if needed.
8. 8Step 8: Add Toppings and Serve: Transfer to a plate and top with okonomiyaki sauce, Japanese mayonnaise, aonori, and katsuobushi. Serve immediately while hot.