Prepare the batter first, sifting the flour into a bowl and slowly adding the water, salt, pepper, and yamaimo, whisking well. Cover and refrigerate for 30 minutes. Meanwhile, prepare the cabbage and other ingredients, including the fried eggs, and set them on the table on serving platters. Preheat the electric skillet or griddle at the table until very hot (at least 400 degrees Fahrenheit). Divide the chilled batter into four bowls and place one in front of each guest. Coat the griddle lightly with the oil. Then have each diner pour in half the batter from his or her bowl and shape it into a round pancake. Place a handful of cabbage on it, then sprinkle with green onions, katsuobushi, and top with the sliced pork. Pour the remaining batter on top. Turn the okonomiyaki over when the bottom starts to turn brown. When the pancake is cooked through, spread a thick layer of sauce over it, place a fried egg on top, and sprinkle generously with more chopped green onions and beni-shoga. Eat immediately.

Note: Other suggested ingredients include cleaned and halved shrimp, pieces of skinned squid, bean sprouts, tiny dried shrimp, ground beef or pork, tenkasu (fried tempura batter crumbs), sliced boneless chicken, cooked udon noodles, and yakisoba (pan-fried soba noodles).

*If okonomiyaki sauce is unavailable, mix equal parts of tonkatsu sauce and ketchup with a splash of Worcestershire sauce, or mix 1/2 cup ketchup, 1/2 cup Worcestershire sauce, 1-1/2 teaspoons sugar (or to taste), 1 tablespoon low- sodium soy sauce, and 3/4 teaspoon Dijon mustard.