Sprinkle 1 tablespoon of mentsuyu sauce over the cabbage and mix well with your hands.
Grate the nagaimo yam.
Add the flour to the grated nagaimo, and mix well until it becomes difficult to continue mixing. Add a couple of drops of mentsuyu sauce at the end.
Put all the ◆ ingredients into the bowl.
Mix slowly at first so as not to let anything spill over. When things are mixed together beat quickly until bubbles form, incorporating lots of air into the batter.
Heat some oil in a frying pan. Pour in all but about 1/5 of the batter into the frying pan and spread it evenly around. Top with the bonito flake powder and tempura crumbs.
Pour the rest of the batter over, lay the pork slices on top, and cook over low-medium heat on both sides.
When both sides are browned and the pancake is cooked through, it's done.
Add any sauce and toppings of your choice such as okonomiyaki sauce, mayonnaise aonori seaweed powder, bonito flakes and so on! Enjoy!
Story Behind this Recipe
We eat this in our house all the time. It's much better than the okonomiyaki mix they sell at the supermarket!
The keys are to not use any water in the batter (just grated nagaimo and flour), and to incorporate air into the batter in order for it to have a crispy finish. If it is taking a long time to cook through to the middle, put a lid on the pan halfway through to steam-cook it without burning the surface.