Okonomiyaki

Ingredients

• 100 g All-purpose flour
• 120 ml Dashi stock or water
• 2 large Eggs
• 300 g Cabbage, finely shredded
• 2 stalks Green onions, chopped
• 2 tbsp Tenkasu (tempura scraps)(optional)
• 1 tbsp Pickled red ginger (beni shoga)(optional)
• 4 strips Pork belly slices or bacon
• 2 tbsp Okonomiyaki sauce
• 1 tbsp Japanese mayonnaise (Kewpie)
• 1 tsp Aonori (dried seaweed flakes)(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour and dashi stock until smooth.

2. 2

   Add the shredded cabbage, eggs, green onions, tenkasu, and pickled ginger to the batter. Mix gently until just combined.

3. 3

   Heat a lightly oiled non-stick skillet or griddle over medium heat.

4. 4

   Pour the batter into the pan, forming a thick circle about 1 inch high.

5. 5

   Place the pork belly or bacon slices on top of the batter.

6. 6

   Cook for about 5-6 minutes until the bottom is golden brown.

7. 7

   Carefully flip the pancake over. Cover with a lid and cook for another 5 minutes to ensure the cabbage is tender and pork is crispy.

8. 8

   Flip one last time so the pork side is up. Brush generously with okonomiyaki sauce.

9. 9

   Drizzle with Japanese mayonnaise and sprinkle with aonori before serving.