Make the Batter: In a large bowl, whisk the all-purpose flour, baking powder, and dashi stock until smooth. Let the batter rest in the fridge for 30 minutes to relax the gluten.

Mix the Pancake Base: Just before cooking, aggressively add the heavily minced cabbage, Tenkasu (tempura scraps), chopped green onions, and the two eggs directly into the batter. Use a spoon to gently fold air into the mixture. Do not overmix; a loose, airy texture is crucial for a fluffy pancake.

Form the Pancake: Heat a large skillet or griddle over medium heat and lightly oil it. Pour the entire cabbage mixture onto the pan, using a spatula to gently shape it into a thick, round, 1-inch tall pancake. Do not press it down flat!

Add the Pork and Flip: Lay the thin strips of pork belly completely covering the raw top of the pancake. Cook for 5 to 6 minutes until the bottom is deeply browned. Using two spatulas, confidently and quickly flip the entire pancake over so the pork side is down.

Cook Through and Garnish: Cover the pan with a lid and cook for another 5 to 6 minutes until the pork is crispy and the cabbage inside is steamed and soft. Flip it one last time to a serving plate (pork side up). Smother the top heavily with thick Okonomiyaki sauce, drizzle a zigzag of Japanese mayonnaise, and cover with dancing bonito flakes and Aonori.