In a mixing bowl, combine the flour and dashi stock until smooth—this batter should be a bit thick but pourable. Let this mixture rest for about 10 minutes.

Fold in the shredded cabbage and sliced green onions. Add your choice of protein if desired.

Heat a non-stick skillet or griddle over medium heat and add a bit of oil.

Pour in a generous scoop of the pancake batter and spread it into a round shape, about 6 inches in diameter.

Cook for about 4-5 minutes on one side until the edges start to brown and tiny bubbles form on top.

Carefully flip the pancake over and cook for another 4 minutes or until golden brown and cooked through.

Repeat with the remaining batter, adding oil as needed to prevent sticking.

Drizzle the okonomiyaki with Japanese mayonnaise and okonomiyaki sauce. Sprinkle with aonori or katsuobushi if desired.