Chop the cabbage finely. Slice the green onion thinly. Cut up all the other filler ingredients such as the pork into easy to eat pieces.
Add the tofu to the flour without draining. Add water little by little, add the mentsuyu sauce, and then add the grated yamaimo yam. Mix to make the batter.
Prepare the other ingredients for 1 portion. Combine the cabbage, egg, green onion, tenkasu, and dried shrimps. Add 1 ladle plus of the batter, and mix together.
Heat an electric griddle. Lay the pork belly strips first, and cook the okonomiyaki with the fat that renders. Make the pancake as thick as possible, and don't spread it out.
Once you pour the batter on the griddle, put the other ingredients on top. Flip the pancake over when it's done on one side. Don't press down!
Don't ever press down on it! When the center gets fluffy and the added ingredients are cooked through, flip the pancake over one more time. Don't press down!!!
Stick the edge of the spatula into the pancake in several places. If it comes out clean, the okonomiyaki is done.
To decorate the top of the okonomiyaki with sauce: Cover the top with lots of okonomiyaki sauce.
Draw stripes on top with mayonnaise.
Make stripes perpendicular to the mayonnaise stripes with a thin object, like a chopstick. First from top to bottom...
..and the next stripe from bottom to top. Repeat these two strips, Up, down, down, up...
Story Behind this Recipe
I think our family recipe for okonomiyaki is better than restaurant quality.
We use "Otafuku" brand okonomiyaki sauce. I use less okonomiyaki flour than is indicated on the package since I add tofu and yamaimo yam to the batter. Use as little batter as possible for light and fluffy okonomiyaki pancakes. I know it's a bother, but chop the cabbage up finely!