1. Prepare the Batter:

In a large mixing bowl, whisk together the flour, eggs, dashi (or broth), soy sauce, and mirin (if using). The mixture should be thick but slightly pourable. Stir in the shredded cabbage, chopped green onions, and pickled ginger. If you’re adding any proteins, like shrimp or pork, fold them in as well.

2. Heat Your Skillet:

Preheat a non-stick skillet or griddle over medium heat and add a little oil to prevent sticking. You want a hot pan, but not too hot—medium heat will help cook the pancake evenly without burning it.

3. Cook the Pancakes:

Spoon the batter into the skillet, forming a large circle (about 6-8 inches in diameter). Flatten it out gently with a spatula to form a thick pancake. Cook for 4-5 minutes on one side until golden brown and crispy. Carefully flip it over (using two spatulas if needed) and cook for another 4-5 minutes on the other side until fully cooked through. If the pancake is too thick, reduce the heat and let it cook for a few extra minutes to make sure it’s cooked all the way through.

4. Add Toppings:

Once the Okonomiyaki is cooked, transfer it to a plate. Drizzle with okonomiyaki sauce and a generous amount of Japanese mayo. Sprinkle with bonito flakes and garnish with extra green onions or nori, if desired.