Okonomiyaki (Japanese Savory Pancake)

Grate the Nagaimo until smooth and mix with 100 g flour, 150 g dashi stock, and 100 g eggs to form a batter.

Chop 300 g cabbage and 30 g scallions, then mix into the batter with 15 g pickled red ginger and 20 g tempura scraps.

Heat 10 g vegetable oil in a pan over medium heat and cook 100 g pork belly until crispy.