Chewy rice cake bits and melted mozzarella for a gooey texture.
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In a large bowl, whisk together the flour, grated nagaimo, and dashi stock until a smooth batter forms.
Add the shredded cabbage, eggs, tenkasu, and pickled ginger to the batter, mixing gently until just combined.
Heat a lightly oiled griddle or non-stick skillet over medium heat and pour half of the batter to form a thick circle.
Press half of the mochi cubes and half of the mozzarella cheese into the top of the pancake, then cover with a small amount of extra batter to seal.
Cook for about 5 minutes until the bottom is golden brown, then carefully flip the pancake using two spatulas.
Cover the pan with a lid and cook for another 5-6 minutes to ensure the mochi inside is completely softened and the cheese is melted.
Flip one last time and cook for 2 minutes uncovered to crisp up the exterior.
Transfer to a plate and brush generously with okonomiyaki sauce, drizzle with mayonnaise, and top with bonito flakes.
