Serves 2
Directions
- 1First, prepare the batter. Combine half of the water and half of the flour in a large bowl, mixing thoroughly to prevent lumps.
- 2Gradually add the remaining flour in about three portions while mixing until well combined.
- 3Add 1 teaspoon of soy sauce, 1g of dashi powder, and a pinch of salt to the batter and mix well.
- 4Prepare 1/4 of a cabbage (about 250g). Finely chop the hard core of the cabbage.
- 5Cut the leafy part of the cabbage vertically into strips about 1cm wide, then cut horizontally into roughly the same width to create coarse chop.
- 6Prepare 200g of thinly sliced pork, such as pork belly or pork loin, and cut it into about 10 to 15cm lengths.
- 7Arrange 100g of the pork slices one by one in a circular shape in a large frying pan, forming the base of the okonomiyaki.
- 8Sprinkle a pinch of salt over the pork and cook it slowly over low heat until crispy.
- 9Put half the amount of cabbage into the bowl with the batter, then add two ladles of the batter.
- 10Add one egg and slowly mix everything together gently with chopsticks, lifting from the bottom to avoid overmixing.
- 11Once the pork is cooked to a crispy point, give the batter a little mix and gently pour it over the pork in the frying pan.
- 12Spread the batter out evenly in thickness using a spatula, gathering it toward the center.
- 13Cook the okonomiyaki without a lid for about 8 minutes over low heat to achieve a fluffy texture.
- 14After 8 minutes, pour half a ladle of batter gently over the top to keep the cabbage from falling apart.
- 15Using two spatulas, carefully flip the okonomiyaki over.
- 16Cook the other side for an additional 8 minutes until crispy, allowing the pork to act as a lid to steam the cabbage.
- 17Generously drizzle okonomiyaki sauce over the cooked okonomiyaki.
- 18Drizzle mayonnaise in a zigzag pattern from the edge and use chopsticks to create a Japanese-style design.
- 19Recommend topping with bonito flakes, aonori (seaweed), and pickled ginger.
- 20Slowly slide the okonomiyaki from the frying pan onto a plate and serve.
Ingredients
- 50 g all-purpose flour
- 150 ml water
- 1 teaspoon soy sauce
- 1 g dashi powder
- 1 pinch salt
- 250 g cabbage
- 200 g thinly sliced pork
- 1 egg
- okonomiyaki sauce
- mayonnaise
- bonito flakes
- aonori
- pickled ginger
Equipment
large bowlfrying panspatulachopsticks
Tips
- To prevent lumps in the batter, mix half of the flour and water thoroughly at the beginning, then gradually add the remaining flour in about three portions.
- Cook the pork slowly over low heat until crispy to render fat and enhance flavor.
- To achieve a fluffy okonomiyaki, do not cover it with a lid or press down with the spatula while cooking.
- Do not mix the cabbage and batter too much, as this will release moisture from the cabbage and result in a soggy okonomiyaki.
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