BATTER: In a bowl combine flour, sugar, salt, baking powder, dashi broth and nagaimo. Whisk together until combined. Chill for 1 hour to overnight. After resting, add in eggs, pickled ginger, tempura flakes, and mochi cheese. Add cabbage into the batter in batches. COOKING: Heat a cast iron pan or non-stick pan on medium heat. Lightly oil pan and place 1.5 cups of batter onto pan. Layer porkbelly onto pancake so it covers the surface area. Cook each side of Okonomiyaki for 3-4 minutes. Lather Bulldog Sauce and Japanese mayonaise on top of the Okonomiyaki. Liberally sprinkle nori powder and bonito flakes on top. Serve and enjoy your homemade Okonomiyaki!
