Okonomiyaki

お好み焼き · Okonomiyaki

Ingredients12

• white cabbage400 g
• all-purpose flour150 g
• eggs4
• dashi stock150 ml
• grated nagaimo80 g
• green onions4
• thinly sliced pork belly200 g
• vegetable oil2 tbsp
• okonomiyaki sauce4 tbsp
• Japanese mayonnaise4 tbsp
• aonori seaweed flakes2 tsp
• katsuobushi8 g

Method

1. Shred the cabbage finely and slice the green onions. Grate the nagaimo.
2. Whisk the flour, eggs, dashi, and grated nagaimo into a smooth batter, then fold in the cabbage and green onions.
3. Heat a little oil in a skillet over medium heat. Spread a quarter of the batter into a round about 2 cm thick and lay pork belly slices on top.
4. Cook for about 5 minutes until the underside is set and golden, then flip and cook another 5 minutes until cooked through.
5. Repeat with the remaining batter. Brush each pancake with okonomiyaki sauce and drizzle with mayonnaise.
6. Finish with aonori and katsuobushi and serve immediately.