1 cup (120 g) all-purpose flour
¼ tsp. salt
¼ tsp. sugar
¼ tsp. baking powder
2-3 inch (5-8 cm) Nagaimo/Yamaimo
¾ cup (180 ml) dashi, or ¾ cup water with 1 tsp. dashi powder
1 large cabbage head (8-9 cups, 1.6 lb., 740 g)
½ lb. (227 g) sliced pork belly
4 large eggs
½ cup (8 Tbsp.) tempura scraps (Tenkasu/Agedama)
¼ cup (4 Tbsp.) pickled red ginger (Kizami Beni Shoga)
Vegetable oil

Okonomiyaki Sauce
1½ Tbsp. sugar
2 Tbsp. oyster sauce
4 Tbsp. ketchup
3½ Tbsp. Worcestershire sauce

Toppings
Okonomiyaki sauce (or homemade recipe)
Japanese mayonnaise
Dried bonito flakes (Katsuobushi)
Dried green seaweed powder (Aonori)
Green onions/scallions
Pickled red ginger (Kizami Beni Shoga)