Shimo's Osaka-Style Okonomiyaki

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For the dashi: (optional)

1 4-inch piece kombu

1 cup katsuobushi, or dried shaved bonito flakes

For the okonomiyaki

1 cup dashi or water

1 1/2 cups all-purpose flour

1 egg

1 ounce grated nagaimo, or mountain yam

1 pinch kosher salt

4 cups shredded cabbage

4 tablespoons thinly sliced scallions

4 tablespoons pickled ginger

Oil for pan-frying, unless using a griddle

Thinly sliced pork belly, optional

To assemble

Okonomiyaki or katsu sauce, to taste

Japanese mayonnaise, to taste

Katsuobushi (dried shaved bonito flakes), to taste

Aonori (dried seaweed flakes), to taste

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