Dissolve flour in water and mix it with the bonito soup stock. Add the cabbage and mix.
Pour the batter into a preheated pan and save some of it. Make a dent in the center of the batter and break an egg in it.
Cut the pork belly into 4 pieces, place them around the egg and make a square. Put the batter you set aside on top of the egg.
Cook both sides of the batter for 10 minutes each. Right before you finish, add a little oil in the pan over medium heat and make the surface crispy.
Top with okonomiyaki sauce and mayonnaise and enjoy!!
Story Behind this Recipe
I got a lot of cabbage, so I made this to use it up. I heard there's "Cabbage-yaki (Cabbage okonomiyaki)" in the Kansai region. I was going to name it differently but I just cooked the cabbage so... Remember that this is different from the authentic Cabbage-yaki.
Add some tempura crumbs or bonito flakes if you like. Make it in your own way (lol).