Whisk together the Worcestershire sauce, ketchup, oyster sauce, soy sauce, and sugar in a small bowl. Set aside. This takes about 2 minutes and makes enough for all four pancakes.

In a large mixing bowl, whisk together the flour, dashi stock, eggs, salt, sugar, and baking powder until just combined. Don't overmix — a few lumps are totally fine and will keep the texture light.

Fold the shredded cabbage, green onions, and tenkasu (if using) into the batter. The mixture will look like a lot of cabbage, and that's exactly right. The cabbage is the star here, not the batter.

Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of neutral oil. Pour about one quarter of the batter mixture into the pan and press it gently into a round shape, roughly ¾ inch thick. Lay 2 slices of pork belly across the top.

Cook for 5–6 minutes until the bottom is golden and set. Carefully flip the pancake — the pork belly will now be on the bottom — and cook for another 5–6 minutes. Press down gently with a spatula to help it cook evenly.

Transfer to a plate, pork-side up. Brush generously with the okonomiyaki sauce, drizzle with Japanese mayo in a zigzag pattern, and sprinkle on the bonito flakes, aonori, and pickled red ginger.