Kansai-style Pork Okonomiyaki

"Domestic Barley Okonomiyaki Flour" is wheat-free.
You can make okonomiyaki that can be enjoyed even by those who are avoiding wheat.
It is just as delicious as traditional wheat-based okonomiyaki, turning out fluffy and tasty.
The main ingredient is naked barley flour, which is rich in dietary fiber.
 
Ingredients (for 2 okonomiyaki, approx. 18cm each)

Domestic Barley Okonomiyaki Flour	100g
Water	Approx. 130cc
Eggs	2
Cabbage	250g
Green onions	4 stalks
Minced pickled ginger	A little
Thinly sliced pork belly	6 slices
Tenkasu (tempura scraps), aonori, fish powder	To taste
Okonomiyaki sauce, mayonnaise	To taste

 
Instructions

1. In a bowl, combine water and okonomiyaki flour, mixing until smooth and lump-free.

2. Add the coarsely chopped cabbage, green onions, eggs, tenkasu, and pickled ginger to the bowl. Use a large spoon to mix while incorporating air into the batter.

3. Pour the batter onto a hot plate preheated to approx. 200°C, shaping it into rounds. Cook for about 3 minutes, then lay the pork belly slices thinly across the top of the batter.

4. Once browned, flip the okonomiyaki over, cover with a lid, and steam-cook for about 4–5 minutes.

5. Remove the lid, flip the okonomiyaki one last time, and it is ready.

6. Brush with okonomiyaki sauce, then top with mayonnaise, fish powder, and aonori before serving.

 
Tips
For a fluffy and delicious finish, avoid pressing down on the okonomiyaki while cooking.
Please use winter cabbage. (Spring cabbage is not recommended as it contains too much water.)
The amount of water is just enough to barely bind the cabbage and the batter together.
You can also make one at a time in a frying pan.