Okonomiyaki Savory Japanese Pancake 1771028618787 Ksac

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Dashi stock (chilled)
• 2 large Eggs
• 4 cups Cabbage (finely shredded)
• 0.25 cup Green onions (chopped)
• 2 tablespoons Tenkasu (tempura scraps)(optional)
• 4 ounces Pork belly slices (thinly cut)
• 3 tablespoons Okonomiyaki sauce
• 2 tablespoons Kewpie Mayonnaise
• 1 teaspoon Aonori (dried seaweed powder)
• 1 handful Katsuobushi (bonito flakes)

Instructions

1. 1

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

2. 2

   Add the eggs, shredded cabbage, green onions, and tenkasu to the batter bowl.

3. 3

   Mix the ingredients gently using a spoon until the cabbage is evenly coated; do not overmix to keep the texture light.

4. 4

   Heat a lightly oiled griddle or non-stick pan over medium heat and pour the batter to form two thick circles.

5. 5

   Lay the thin pork belly slices across the top of each pancake and cook for about 5 minutes until the bottom is golden brown.

6. 6

   Carefully flip the pancakes over, cover with a lid, and cook for another 5-6 minutes until the pork is crispy and the cabbage is tender.

7. 7

   Flip one last time so the pork side is up, then brush generously with okonomiyaki sauce.

8. 8

   Drizzle with Kewpie mayonnaise in a zigzag pattern and garnish with aonori and katsuobushi before serving.