Okonomiyaki

10 mins
Serves 1
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Directions

  1. 1Whisk together flour, baking powder, baking soda, and cornflour in a bowl.
  2. 2Whisk together flour, baking powder, baking soda, and cornflour in a bowl.
  3. 3Whisk together flour, baking powder, baking soda, and cornflour in a bowl.
  4. 4Make a well, add egg and dashi stock, and whisk until smooth.
  5. 5Make a well, add egg and dashi stock, and whisk until smooth.
  6. 6Make a well, add egg and dashi stock, and whisk until smooth.
  7. 7Shred cabbage, season with salt, and set aside to remove moisture.
  8. 8Shred cabbage, season with salt, and set aside to remove moisture.
  9. 9Shred cabbage, season with salt, and set aside to remove moisture.
  10. 10Add white parts of spring onions to batter, reserving green tops for garnish.
  11. 11Add white parts of spring onions to batter, reserving green tops for garnish.
  12. 12Add white parts of spring onions to batter, reserving green tops for garnish.
  13. 13Squeeze excess moisture from cabbage, then add to batter along with pickled ginger.
  14. 14Squeeze excess moisture from cabbage, then add to batter along with pickled ginger.
  15. 15Squeeze excess moisture from cabbage, then add to batter along with pickled ginger.
  16. 16Heat a pan, add oil, and fry pork belly for 2–3 minutes per side.
  17. 17Heat a pan, add oil, and fry pork belly for 2–3 minutes per side.
  18. 18Heat a pan, add oil, and fry pork belly for 2–3 minutes per side.
  19. 19Pour batter over pork belly, spread evenly, and cook for 4–5 minutes.
  20. 20Pour batter over pork belly, spread evenly, and cook for 4–5 minutes.
  21. 21Pour batter over pork belly, spread evenly, and cook for 4–5 minutes.
  22. 22Flip the pancake and cook for another 4–5 minutes until golden brown.
  23. 23Flip the pancake and cook for another 4–5 minutes until golden brown.
  24. 24Flip the pancake and cook for another 4–5 minutes until golden brown.
  25. 25Transfer to a plate and drizzle okonomiyaki sauce and Japanese mayo.
  26. 26Transfer to a plate and drizzle okonomiyaki sauce and Japanese mayo.
  27. 27Transfer to a plate and drizzle okonomiyaki sauce and Japanese mayo.
  28. 28Garnish with bonito flakes, nori, green spring onions, and pickled ginger.
  29. 29Garnish with bonito flakes, nori, green spring onions, and pickled ginger.
  30. 30Garnish with bonito flakes, nori, green spring onions, and pickled ginger.

Ingredients

  • 125 g plain flour
  • 125 g plain flour
  • 125 g plain flour
  • 0.5 tbsp baking powder
  • 0.5 tbsp baking powder
  • 0.5 tbsp baking powder
  • 0.5 tbsp baking soda
  • 0.5 tbsp baking soda
  • 0.5 tbsp baking soda
  • 40 g cornflour
  • 40 g cornflour
  • 40 g cornflour
  • 175 ml dashi stock
  • 175 ml dashi stock
  • 175 ml dashi stock
  • 1 egg
  • 1 egg
  • 1 egg
  • 100 g pork belly
  • 100 g pork belly
  • 100 g pork belly
  • 0.125 green cabbage
  • 0.125 green cabbage
  • 0.125 green cabbage
  • 2 tbsp pickled ginger
  • 2 tbsp pickled ginger
  • 2 tbsp pickled ginger
  • 100 ml okonomiyaki sauce
  • 100 ml okonomiyaki sauce
  • 100 ml okonomiyaki sauce
  • 100 ml Japanese mayonnaise
  • 100 ml Japanese mayonnaise
  • 100 ml Japanese mayonnaise
  • 1 handful bonito flakes
  • 1 handful bonito flakes
  • 1 handful bonito flakes
  • 2 spring onions
  • 2 spring onions
  • 2 spring onions
  • 1 pinch ground nori
  • 1 pinch ground nori
  • 1 pinch ground nori
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil

Equipment

whiskscalesbowlknifepeelercast-iron panspatula