Okonomiyaki (Japanese Savory Pancake)

In a large bowl, whisk together flour, dashi powder, salt, and baking powder. Add eggs and water, whisk until smooth. The batter should be thin.

Finely chop cabbage into small shreds. Slice green onions thinly. Add cabbage, green onions, and optional tempura bits to the batter. Mix gently until everything is coated.

Heat a griddle or large non-stick skillet over medium heat and add a drizzle of oil. Pour half the batter mixture onto the griddle, spreading it into a round pancake about 1 cm thick. Place 4 slices of pork belly on top, pressing them lightly into the batter. Cook for 5 minutes until bottom is golden brown.

Carefully flip the pancake with two spatulas. Cook for another 5 minutes until the pork is crispy and the pancake is cooked through. If you prefer, you can flip a couple more times to ensure even cooking.

Cook the second pancake with the remaining batter and pork slices.

Transfer each pancake to a plate. Drizzle with okonomiyaki sauce in a zigzag pattern, then mayonnaise. Sprinkle with aonori and bonito flakes. Top with pickled ginger if desired. Serve immediately while hot.