Okonomiyaki

Takes 30 minutes | Serves 4 |

Ingredients

200 g all-purpose flour
1 tsp baking powder
250 ml dashi stock (or water)
2 pieces eggs
1 tsp soy sauce
0.5 tsp salt
400 g shredded cabbage
1 small carrot, grated (optional)
2 pieces green onions, finely chopped
150 g thinly sliced pork belly or bacon
50 g tenkasu (tempura bits) (optional)
some to taste okonomiyaki sauce
some to taste Japanese mayonnaise
some to taste aonori (seaweed flakes)
some to taste katsuobushi (bonito flakes)
some to taste pickled ginger (beni shoga) (optional)

Steps

Make the batter

• In a large bowl, whisk together the flour, baking powder, dashi (or water), eggs, soy sauce, and salt until smooth.

Prepare the filling

• Add the shredded cabbage, carrot, green onions, and tenkasu (if using) into the batter. Mix gently to coat the vegetables.

Cook the pancakes

• Heat a large skillet or griddle over medium heat and lightly oil it.
• Spoon ¼ of the mixture onto the skillet, shaping it into a thick pancake (about 2 cm thick).
• Lay 3-4 slices of pork belly on top.
• Cook for 4-5 minutes until golden brown on the bottom, then flip carefully.
• Cook for another 4-5 minutes until the pork is crispy and the pancake is cooked through.

Serve

• Transfer to a plate and brush with okonomiyaki sauce.
• Drizzle with mayonnaise in a zigzag pattern and sprinkle with aonori and katsuobushi.
• Add pickled ginger if desired.
• Repeat for the remaining batter and enjoy hot!