Japanese Cabbage Fritter - Okonomiyaki

Use this recipe as a template. The base ingredients (eggs, flour, cabbage, onion) are simple and inexpensive. You do NOT have to use Japanese ingredients or flavors, though its very delicious if you do. But let me tell you, this cabbage pancake is a blank canvas for all kinds of toppings. Make it your own. After all, the name translates to "how you like it".
Japanese Cabbage Fritter (Osaka-Style Okonomiyaki)
Adapted from a recipe on Serious Eats by Kenji Lopez Alt
1/2 small head cabbage, finely shredded (about 4 packed cups)
3 scallions, thinly sliced, dark green parts reserved separately
2 ounces beni-shoga (Japanese pickled red ginger), divided
1/2 ounce bonito flakes, divided
2 large eggs
1/2 cup cold water or dashi (I used a powdered dashi)
3/4 cup all-purpose flour
8 to 10 thin slices uncured pork belly (I used bacon)
2 tablespoons vegetable oil (if not using pork belly)
Japanese Bull-Dog BBQ sauce, and Kewpie mayonnaise, for serving (optional - use what you have)
Combine cabbage, scallion whites and half of greens, half the pickled ginger, 3/4 of the bonito flakes, eggs, and water (or dashi) in a large bowl. Sprinkle with flour. Stir with a fork and beat heavily until a thick batter with plenty of bubbles forms. Set aside.
If using pork belly, cover the bottom of a 10-inch nonstick skillet with pork belly and set over medium heat. (I like to crisp up my pork first, but you don’t have to). Add okonomiyaki mixture and spread into an even layer with a fork. If not using pork belly, heat vegetable oil in skillet over medium heat until shimmering. Add okonomiyaki mixture and spread into an even layer with a fork.
Cover and cook, shaking pan occasionally, until bottom layer is crisp and well browned, about 10 minutes, lowering heat as necessary if cabbage threatens to burn.
To flip, drain off any excess fat, then, working over a sink and holding the lid tightly against pan with a pot holder, flip entire pan and lid over so that okonomiyaki transfers to pan lid. Remove pan, then carefully slide okonomiyaki off lid and back into pan, browned side up.
Return to heat, cover, and continue to cook, shaking gently, until both sides are browned and okonomiyaki is not runny but still custardy and tender in the center, about 8 minutes longer. Transfer to a serving platter, pork side up.
Drizzle with bull dog sauce and mayonnaise; sprinkle remaining ginger, remaining bonito and remaining scallion greens; and serve immediately.