Osaka Okonomiyaki

To prepare dashi stock, wipe the Kombu with a damp cloth, then soak it in 500g Water for 30 minutes. Heat the Water and Kombu over medium heat until just before boiling. Remove the Kombu. Bring the Water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 5 minutes, then strain the Dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Grate the Nagaimo into a smooth paste. In a large bowl, combine the Okonomiyaki flour, 150g Dashi stock, grated Nagaimo, and Egg. Whisk until a smooth batter forms.

Finely shred the Cabbage. Thinly slice the Pork belly. Finely chop the Scallions.