The standard savory pancake with cabbage, pork belly, and signature sauces.
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In a large bowl, whisk together the flour, baking powder, and chilled dashi stock until smooth. Stir in the grated nagaimo if using.
Add the shredded cabbage, eggs, and tenkasu to the batter bowl. Mix gently with a spoon until the cabbage is evenly coated, but do not over-mix to keep it airy.
Heat a lightly oiled griddle or large non-stick skillet over medium heat (about 200°C/400°F).
Pour the batter onto the griddle, forming two thick circular pancakes about 1.5 inches thick. Use your spatula to shape the edges.
Place 3 strips of pork belly across the top of each pancake. Cook undisturbed for about 5 minutes until the bottom is golden brown.
Carefully flip the pancakes over so the pork belly side is down. Cover with a lid and cook for another 5-6 minutes to steam the cabbage through.
Flip the pancake one last time (pork side up) and cook for 2 minutes uncovered to crisp the base.
Brush the top generously with okonomiyaki sauce, drizzle with Kewpie mayo in a zigzag pattern, and garnish with aonori and katsuobushi.
