In a large mixing bowl, combine finely chopped cabbage, all-purpose flour, eggs, green onions, and dashi stock. Stir gently until a thick, batter-like consistency is achieved. Let sit for a few minutes while preheating the skillet.

Place a non-stick skillet over medium heat, warming for about 2 minutes. Add oil to coat the surface, ensuring the okonomiyaki doesn't stick.

Pour half of your prepared batter into the hot skillet, spreading it into a round shape about one inch thick. Cook for roughly 5 minutes, watching the edges turn golden brown.

Carefully slide a spatula under the pancake and flip it over. Cook for another 5 minutes until golden-brown on the other side.

Repeat the process using the remaining batter to create a second pancake, maintaining the same cooking temperature.

Once both pancakes are cooked and golden, transfer them to plates. Drizzle with okonomiyaki sauce and Kewpie mayonnaise, serve warm with additional toppings if desired.