1. **Batter Preparation:** Mix flour, dashi, eggs until just combined (lumps okay). Grate 100g yamaimo if using, fold in. [CRITICAL: Do not overmix – gluten development makes chewy] [PREP: Cut cabbage into 3mm shreds, chop green onions] 2. **Combining:** Fold cabbage, green onions, tenkasu into batter until evenly distributed. Let rest 10 minutes. [TECHNIQUE: Cabbage should be 3 times volume of batter – creates airy texture] 3. **Cooking:** Heat griddle or large pan to medium (160°C/320°F). Pour half batter, shape into 2cm thick round. Arrange 3-4 pork belly slices on top. Cover, cook 6 minutes. Flip using two spatulas, cover, cook 5 minutes. [CRITICAL: Covering creates steam that cooks cabbage through] 4. **Finishing:** Flip again, brush with okonomiyaki sauce. Cook 1 minute to caramelize. [SERVE: Drizzle mayo in zigzag, sprinkle katsuobushi and aonori. STORE: Reheat in 180°C/350°F oven for 8 minutes.]