Night before

• Add the bread flour, instant yeast, salt, hon dashi and water to a bowl and mix with a spatula until a shaggy dough forms. Cover and rest for 15-20 minutes. With wet fingers, pull the dough from one end to the other of the bowl all the way around, flip the dough and rest for another 15-20 minutes. Do another set of stretch and fold and then rest for another 15-20 minutes. Do one last set of stretch and folds. Drizzle with olive oil and make sure the top is coated. Cover with cling wrap and refrigerate overnight,.

The next day

• Prepare a 11×8 inch pan by adding a little oil and lining it with parchment paper*. Drizzle a little bit more olive oil and spread around the parchment paper.
• Place the shredded cabbage in paper towel and squeeze out excess moisture. Pat the sliced scallions and beni shoga to remove excess moisture. Add the cabbage, scallion, beni shoga, agedama and corn starch to a bowl and toss to coat everything in the corn starch. Add the mayo and mix until well combined.
• Transfer the dough into the prepared pan and spread it so it mostly fits.
• Spread the filling and optional mozzarella cheese over the dough and fold short end 1/3 of the way and the other side 1/3 of the way like a letter fold. Flip the dough onto the other side, and rotate it 90 degrees to match the pan size. The dough should be coated in oil but if its not, drizzle a little to ensure its coated. Cover with cling wrap and rest for 2-4 hours or until it fills out the entire pan and is nice and puffy.
• Remove the cling wrap and top with agedama, cabbage, bacon, scallion. Dip your fingers in oil and then dimple the dough. Drizzle generously with okonomiyaki sauce and bake for 27-32 minutes or until browned around the surface and edges.
• Remove from the pan and transfer to cooling wrap. Drizzle with kewpie mayo and top with beni shoga, aonori and katsuobushi, Slice, serve and enjoy!!