Japanese Pancake with Pork (Okonomiyaki)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.

Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.

Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.

Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.