Prepare the ingredients

• Shred the cabbage finely and chop the spring onion.
• Slice the pork belly thinly and chop the red pickled ginger.

Make the batter

• Put the cake flour, water, bonito soup stock and salt in a bowl and whisk until smooth.
• Add the eggs, tempura bits, cabbage, spring onion and red pickled ginger.
• Mix everything together lightly without overworking.

Cook the okonomiyaki

• Heat the cooking oil in a pan and tip in the mixture, spreading it gently into a circle.
• Adjust the shape with the pan's edges and do not press the mixture down.
• When golden brown on the bottom, flip carefully and cook the other side until golden; cover with a lid if the okonomiyaki is thick.

Top and serve

• Spread okonomiyaki sauce over the top, then drizzle with mayonnaise.
• Sprinkle with dried bonito flakes and shredded seaweed.
• Serve hot.