3 1/2 oz pork belly - thinly sliced 
3-1/2 oz squid (body only)
7 oz cabbage
4 scallions
2 Tbsp red pickled ginger - finely chopped.

Batter:
5+1/4 oz flour, 5 oz water, 2+4/5 oz grated mountain yam, 4 eggs, 1/2 tsp salt.

Topping:
okonomi-yaki sauce, dried bonito powder, ao-nori (green-seaweed), mayonnaise.

Direction:

Cut pork into 3-inch pieces, slice squid into thin strips, mince cabbage and scallions coarsely. 
Using a whisk, make batter, combining flour, water, grated mountain yam, and salt. 
Add beaten eggs, stir lightly. Add squid, cabbage, scallions, and mix well. 
Divide all ingredients into 4 portions. Oil griddle. 
Sauté pork briefly and pour batter over, then sprinkle with pickled ginger. 
When the surface bubbles and the bottom is golden brown, turn over and brown the other side. 
Brush with okonomi-yaki sauce, sprinkle with bonito powder and ao-nori flakes. Serve with mayonnaise to taste.

*** For Details about Ingredients , check your nearest Japanese Store.