Okonomiyaki (Osaka Style)

Ingredients

• 100 grams All-purpose flour
• 120 ml Dashi stock (chilled)
• 0.25 tsp Baking powder
• 300 grams Cabbage (finely shredded)
• 2 large Eggs
• 4 slices Pork belly slices (thin)
• 2 tbsp Tenkasu (tempura scraps)(optional)
• 1 tbsp Pickled red ginger (beni shoga)(optional)
• 2 tbsp Okonomiyaki sauce
• 1 tbsp Kewpie Mayonnaise
• 1 pinch Aonori (dried seaweed powder)(optional)
• 1 handful Katsuobushi (bonito flakes)(optional)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and dashi stock until smooth. Let the batter rest in the fridge for at least 30 minutes if possible.

2. 2

   Add the shredded cabbage, eggs, tenkasu, and pickled ginger to the batter bowl. Mix gently until the cabbage is evenly coated; do not overmix.

3. 3

   Heat a lightly oiled griddle or non-stick pan over medium heat. Pour the batter into two circular mounds about 1.5 inches thick.

4. 4

   Place the pork belly slices on top of each pancake.

5. 5

   Cook for about 5 minutes until the bottom is golden brown. Carefully flip the pancake over.

6. 6

   Cover with a lid and cook for another 5 minutes to ensure the cabbage is steamed through and the pork is crispy.

7. 7

   Flip one last time (pork side up) and cook for 2 minutes uncovered.

8. 8

   Transfer to a plate. Brush generously with okonomiyaki sauce, drizzle with mayonnaise, and sprinkle with aonori and bonito flakes.