In a big bowl, whisk flour and Dashi (fish broth) together until smooth. Stir egg and Nagaimo yam into the flour mixture. Season it with salt and soy sauce.

Add chopped cabbage, onions, and ginger to the batter and mix. Add squid pieces and mix.

Heat oil in a skillet, pour half of the pancake batter into an 8" circle. Fry at medium heat until the bottom becomes golden brown, about 5-7 minutes.

Flip to fry the other side, about 5-7 minutes.

Flip one more time, and spread Okonomiyaki sauce and mayo on the pancake.

Sprinkle dried green seaweed, then dried bonito flakes over the pancake. Serve hot.