Shred the cabbage. No need to remove the core! Shred it together.
Add all the ingredients into a bowl.
Mix the batter gently by lifting from the bottom of the bowl with a spoon. Please don't stir too much.
Thinly pour the oil in a heated frying pan. (When you are using a non-stick one, you don't need oil.) Pour in 1 portion of the batter, and adjust the shape, then place the pork slices on top.
Cook for 4-5 minutes over medium heat. When nicely browned, flip, and cook for another 4 minutes. The cooking time is just a suggestion.
Transfer to a plate pork-side down by sliding from the pan.
Spread on the sauce, mayonnaise, and sprinkle with aonori seaweed and bonito flakes to your liking.
Story Behind this Recipe
We've been eating this okonomiyaki for years.
-If you knead the batter while mixing, okonomiyaki will have sticky texture, so mix gently by lifting from the bottom of the bowl. -When you are eating, If you have the pork slices on top, they will come off easily, so I place the okonomiyaki pork-side down. -Please don't press the batter. Just adjust the shape after pouring the batter in a pan.