• Trim the root ends from the scallions. Thinly slice the scallions on the diagonal, keeping the white and green parts separate; set aside the green parts for garnish.

In a large bowl, combine the miso dashi base and ⅓ cup [⅔ cup] very hot tap water. Add the flour and stir until blended. Crack the egg into the bowl and lightly beat until combined. Stir in the cabbage and white parts of the scallions and season generously with salt and pepper. Let stand while you prepare the fish.

Prep and cook instructions are almost identical for all fish options.

• Pat the fish dry with a paper towel; season lightly with salt and pepper and rub all over with the smoky marinade.

For the sole or halibut:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut. Transfer to a plate to cool slightly.

For the snapper:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the snapper, skin side down, and cook until lightly browned and the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly.

Using a fork, flake the fish into bite-size pieces (discarding the snapper skin if desired). Season to taste with salt and pepper.

In a medium frying pan over medium-high heat, warm 1½ teaspoons [1 TBL] oil until hot but not smoking. Working in 2 [4] batches, spoon in half [one-fourth] of the okonomiyaki batter and spread in an even layer to form a circle. Cook until starting to set, 2 to 3 minutes. Turn the pancake once using a spatula on either side. Reduce the heat to medium and continue cooking until lightly browned and cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with the remaining batter, adding more oil between batches if needed.

Transfer the okonomiyaki pancakes to individual plates. Brush with the tonkatsu glaze, top with the fish, and drizzle with as much mayo as you like. Garnish with the green parts of the scallions and fried shallots and serve.