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1
In a large saucepan, cover trotters with 2 quarts cold water. Add 1 teaspoon salt and bring to a boil over high heat. Skim off any scum that rises to the surface. Reduce heat to low and simmer until the meat is falling off the bone, 2 to 3 hours. Remove the trotters from the broth, which may be set aside for another purpose. When the trotters are cool enough to handle, take the meat and skin off the bone, roughly chop, and set aside. Discard bones.
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2
Beat eggs in a large bowl. Add flour, soy sauce, sesame oil, and 1/4 teaspoon salt. Whisk to combine then fold in cabbage.
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3
Heat 1 1/2 tablespoons in a 12-inch non-stick or cast iron skillet over medium-high heat until shimmering. Pour the batter with the cabbage into the skillet and reduce heat to low. Add the scallions, shredded cheese, and trotter meat to the top of the pancake, distributing the items evenly. The items will sink somewhat into the pancake.
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4
Place a lid on the skillet and cook over low heat until the pancake is golden brown on the bottom and set on the top, about 5 minutes. Try not to disturb the pancake while it is cooking. You may check on its progress by gently lifting up the side with a spatula.
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5
Using a plate as a cover, invert the pancake onto the plate. Add remaining 1 1/2 tablespoons oil to skillet and slide pancake back in, browned-side-up. Brown until the bottom is set, about 3 minutes longer.
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6
Using a plate as a cover, invert the pancake onto the plate once more. Drizzle with okonomiyaki sauce and mayonnaise. Sprinkle with bonito flakes and serve immediately.
