Step 1:Prepare the Batter

• In a large bowl, whisk together the flour, dashi (or water), egg, salt, and baking powder until smooth.

Step 2:Add the Filling

• Fold in the shredded cabbage, green onions, tempura scraps (if using), bacon or pork belly pieces, and seafood (if using) until evenly distributed.

Step 3:Heat the Oil

• Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.

Step 4:Cook the Pancake

• Pour about 1 cup of the batter mixture onto the skillet and spread it into a round pancake shape, about 1/2 inch thick.
• Cook for about 3-4 minutes, or until the bottom is golden brown and the edges are set.
• Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes, or until the other side is golden brown and the pancake is cooked through.

Step 5:Serve

• In a small bowl, mix together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and honey (or sugar) until well combined.
• Transfer the cooked pancake to a plate.
• Drizzle with Okonomiyaki sauce and Japanese mayonnaise in a crisscross pattern.
• Sprinkle with aonori (dried seaweed flakes) and katsuobushi (bonito flakes).
• Add a small amount of pickled ginger (beni shoga) on top, if desired.