Okonomiyaki

Ingredients

• •300 g Cabbage
• •0.75 cup Flour
• •2 pcs Eggs
• •0.5 cup Dashi
• •150 g Pork belly
• •3 stalks Green onions
• •60 ml Okonomiyaki sauce
• •30 ml Mayonnaise
• •1 tbsp Bonito flakes
• •1 tsp Aonori

Instructions

1. 1

   Mix 200g flour, 2 eggs, 200ml dashi or water, 1/2 tsp baking powder. Let batter rest 15 minutes.

   💡 Resting develops gluten for better texture.

2. 2

   Shred 200g cabbage finely. Mix with batter. Add protein if desired (pork belly, shrimp).

   💡 Don't add too much filling or the pancake won't hold together.

3. 3

   Heat oil in non-stick pan. Pour batter to form 4-inch pancake. Cook 3-4 minutes until bottom is golden.

   💡 Press down slightly to compact and ensure cooking through.

4. 4

   Flip carefully. Cook another 3-4 minutes. Slide onto plate, brush with okonomiyaki sauce, add mayo, bonito flakes, nori.

   💡 Let batter rest 10 minutes for fluffier results. Cook on medium-low for crispy exterior.

5. 5

   Heat a non-stick pan over medium-high with oil. Pour batter to form a 6-inch pancake, top with cabbage and pork belly slices. Cook 4 minutes until bottom is set and golden. Flip carefully, cook another 4 minutes until cooked through. Slide onto plate, brush with okonomiyaki sauce, add mayo, sprinkle aonori and bonito flakes. Serve with pickled ginger.

   💡 The flip is the moment of truth - confidence matters. The sauce should be applied while the pancake is hot so it slightly melts.