Okonomiyaki
Directions
- 1Whisk together flour, baking powder, baking soda, and cornflour.
- 2Whisk together flour, baking powder, baking soda, and cornflour.
- 3Whisk together flour, baking powder, baking soda, and cornflour.
- 4Make a well in the centre and add egg and dashi stock. Whisk until smooth.
- 5Make a well in the centre and add egg and dashi stock. Whisk until smooth.
- 6Make a well in the centre and add egg and dashi stock. Whisk until smooth.
- 7Season shredded cabbage with salt and set aside to draw out moisture.
- 8Season shredded cabbage with salt and set aside to draw out moisture.
- 9Season shredded cabbage with salt and set aside to draw out moisture.
- 10Add white parts of spring onions to batter, reserving green tops for garnish.
- 11Add white parts of spring onions to batter, reserving green tops for garnish.
- 12Add white parts of spring onions to batter, reserving green tops for garnish.
- 13Squeeze excess moisture from cabbage, then stir into batter with pickled ginger.
- 14Squeeze excess moisture from cabbage, then stir into batter with pickled ginger.
- 15Squeeze excess moisture from cabbage, then stir into batter with pickled ginger.
- 16Heat a pan over medium-high heat and add oil.
- 17Heat a pan over medium-high heat and add oil.
- 18Heat a pan over medium-high heat and add oil.
- 19Add sliced pork belly and fry for 2–3 minutes per side until golden.
- 20Add sliced pork belly and fry for 2–3 minutes per side until golden.
- 21Add sliced pork belly and fry for 2–3 minutes per side until golden.
- 22Pour batter over pork belly and spread evenly.
- 23Pour batter over pork belly and spread evenly.
- 24Pour batter over pork belly and spread evenly.
- 25Cook for 4–5 minutes until bubbles appear on the surface.
- 26Cook for 4–5 minutes until bubbles appear on the surface.
- 27Cook for 4–5 minutes until bubbles appear on the surface.
- 28Flip the pancake and cook for another 4–5 minutes until golden brown.
- 29Flip the pancake and cook for another 4–5 minutes until golden brown.
- 30Flip the pancake and cook for another 4–5 minutes until golden brown.
- 31Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo.
- 32Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo.
- 33Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo.
- 34Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger.
- 35Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger.
- 36Garnish with bonito flakes, nori flakes, spring onion greens, and extra 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, skin removed and sliced thinly
- 100 g pork belly, skin removed and sliced thinly
- 100 g pork belly, skin removed and sliced thinly
- 0.125 green cabbage, finely shredded
- 0.125 green cabbage, finely shredded
- 0.125 green cabbage, finely shredded
- 2 tbsp pickled ginger, diced
- 2 tbsp pickled ginger, diced
- 2 tbsp pickled ginger, diced
- 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, finely sliced
- 2 spring onions, finely sliced
- 2 spring onions, finely sliced
- 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
glassscalebowlwhiskpeelerknivesfrying pan