Okonomiyaki Osaka Style Savory Cabbage Pancake Nut Free 1771707886464 C0vt

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Dashi stock (chilled)
• 0.25 teaspoon Baking powder
• 4 cups Green cabbage (finely shredded)
• 2 large Eggs
• 1 tablespoon Pickled red ginger (Benishoga)
• 4 ounces Pork belly slices (thinly cut)
• 2 tablespoons Tenkasu (tempura scraps)
• 4 tablespoons Okonomiyaki sauce
• 2 tablespoons Japanese mayonnaise (Kewpie)
• 1 teaspoon Aonori (dried seaweed powder)
• 1 handful Katsuobushi (bonito flakes)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and chilled dashi stock until smooth, then let the batter rest in the fridge for 30 minutes.

2. 2

   Add the shredded cabbage, eggs, pickled ginger, and tenkasu to the batter bowl.

3. 3

   Mix the ingredients together gently using a spoon until the cabbage is evenly coated; do not overmix or the pancake will be tough.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat and pour half of the mixture to form a circle about 1 inch thick.

5. 5

   Place 2-3 slices of pork belly on top of the pancake and cook for about 5 minutes until the bottom is golden brown.

6. 6

   Carefully flip the pancake over and cook for another 5 minutes with a lid on to ensure the cabbage steams through.

7. 7

   Flip one last time so the pork side is up and cook for 2 minutes uncovered to crisp the meat.

8. 8

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