Okonomiyaki

Ingredients

• all-purpose flour3/4 cup
• dashi stock (cold)1/2 cup
• large eggs2
• green cabbage4 cups, finely shredded
• scallions3, thinly sliced
• pickled red ginger (beni shoga)2 tbsp
• thinly sliced pork belly6 strips
• neutral oil2 tbsp
• okonomi saucefor drizzling
• kewpie mayonnaisefor drizzling
• bonito flakes (katsuobushi)large handful
• aonori (dried green seaweed)1 tsp

Steps

1. 1

   Whisk the batter and rest.

   Whisk the flour, cold dashi, and eggs into a smooth batter in a large bowl. Rest 5 minutes.

2. 2

   Fold cabbage and seasonings into batter.

   Fold the shredded cabbage, scallions, and pickled ginger into the batter. The mixture should look like more cabbage than batter — that is correct.

3. 3

   Heat oil and form pancake with pork belly.

   Heat oil in a wide nonstick skillet over medium. Mound half the cabbage batter into a 7-inch round, about 1 inch thick. Lay 3 strips of pork belly across the top.

4. 4

   Cook and flip the okonomiyaki.

   Cook undisturbed until the underside is deep golden, about 5 minutes. Flip carefully with two spatulas so the pork lands face down, and cook another 5 minutes until the pork crisps.

5. 5

   Flip and cook pork-side up.

   Flip pork-side up and cook 2 more minutes to set. Slide onto a plate and repeat with the remaining batter.

6. 6

   Add sauce, mayo, bonito flakes, and aonori.

   Zigzag okonomi sauce and kewpie mayo across the top, then shower with bonito flakes and aonori. The bonito will curl and dance from the heat.