Jersey Cabbage and Pork Okonomiyaki with Black Butter Mayo

In a large mixing bowl, whisk together the flour and dashi powder.

In a separate bowl, whisk together the eggs and water. If using, whisk in the grated nagaimo yam.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

Gently fold in the shredded Jersey cabbage into the batter.

In a small bowl, combine the Japanese mayonnaise and Jersey black butter. Mix well and set aside.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil.

Pour one-fourth of the batter onto the hot skillet, spreading it into a roughly circular shape (about 6-8 inches in diameter).

Arrange one-fourth of the sliced pork belly on top of the pancake, pressing it lightly into the batter.

Cook for about 5-7 minutes, or until the bottom is golden brown and the pancake is set enough to flip. Use a spatula to carefully flip the okonomiyaki.

Cook for another 5-7 minutes on the other side, or until the pork belly is cooked and the pancake is golden brown and cooked through.

Repeat steps 7-10 with the remaining batter and pork belly, adding more vegetable oil to the skillet as needed.

Transfer the cooked okonomiyaki to plates. Drizzle generously with okonomiyaki sauce and the black butter mayonnaise.

Sprinkle with aonori, bonito flakes, and pickled ginger. Serve immediately.