Okonomiyaki
Directions
- 1Whisk together flour, baking powder, baking soda, and cornflour.
- 2Make a well in the centre and add egg and dashi stock. Whisk until smooth.
- 3Season shredded cabbage with salt and set aside to draw out moisture.
- 4Add white parts of spring onions to batter, reserving green tops for garnish.
- 5Squeeze excess moisture from cabbage, then stir into batter with pickled ginger.
- 6Heat a pan over medium-high heat and add oil.
- 7Add sliced pork belly and fry for 2–3 minutes per side until golden.
- 8Pour batter over pork belly and spread evenly.
- 9Cook for 4–5 minutes until bubbles appear on the surface.
- 10Flip the pancake and cook for another 4–5 minutes until golden brown.
- 11Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo.
- 12Garnish with bonito flakes, nori flakes, spring onion greens, and extra 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, skin removed and sliced thinly
- 0.125 green cabbage, finely shredded
- 2 tbsp pickled ginger, diced
- 100 ml okonomiyaki sauce
- 100 ml Japanese mayonnaise
- 1 handful bonito flakes
- 2 spring onions, finely sliced
- 1 pinch ground nori
- 1 pinch salt
- 2 tbsp oil
Equipment
glassscalebowlwhiskpeelerknivesfrying pan
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