Directions
- 1Whisk together flour, baking powder, baking soda, and cornflour in a bowl.
- 2Make a well, add egg and dashi stock, and whisk until smooth.
- 3Shred cabbage, season with salt, and set aside to remove moisture.
- 4Add white parts of spring onions to batter, reserving green tops for garnish.
- 5Squeeze excess moisture from cabbage, then add to batter along with pickled ginger.
- 6Heat a pan, add oil, and fry pork belly for 2–3 minutes per side.
- 7Pour batter over pork belly, spread evenly, and cook for 4–5 minutes.
- 8Flip the pancake and cook for another 4–5 minutes until golden brown.
- 9Transfer to a plate and drizzle okonomiyaki sauce and Japanese mayo.
- 10Garnish with bonito flakes, nori, green spring onions, and pickled ginger.
Ingredients
- 125 g plain flour
- 0.5 tbsp baking powder
- 0.5 tbsp baking soda
- 40 g cornflour
- 175 ml dashi stock
- 1 egg
- 100 g pork belly
- 0.125 green cabbage
- 2 tbsp pickled ginger
- 100 ml okonomiyaki sauce
- 100 ml Japanese mayonnaise
- 1 handful bonito flakes
- 2 spring onions
- 1 pinch ground nori
- 1 pinch salt
- 2 tbsp oil
Equipment
whiskscalesbowlknifepeelercast-iron panspatula
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