Get Ready to Master Okonomiyaki with Me お好み焼き

By Just One Cookbook · 45 min

Ingredients

Instructions

1. If time allows, rest the batter for at least an hour (up to overnight) for a fluffier result.
2. In a large bowl, mix 1 cup flour, ¼ tsp Diamond Crystal kosher salt, ¼ tsp sugar and ¼ tsp baking powder.
3. Peel and grate 5.6 oz nagaimo in a small bowl. Add it with ¾ cup dashi and mix until combined. Cover and refrigerate to rest if time allows.
4. Discard the core of ½ head green cabbage, slice into ½-inch strips, then mince. Wash and drain well in a salad spinner.
5. Chop ¼ cup pickled red ginger. Cut ½ lb pork belly into 4-inch pieces.
6. Remove the rested batter from the fridge. Add 4 large eggs, ½ cup tenkasu and two-thirds of the pickled ginger, and mix.
7. Add the minced cabbage one-third at a time, mixing well after each addition. Use less cabbage if it overwhelms the batter.
8. Heat a little neutral oil in two large frying pans or a griddle over medium heat until hot, 400°F (200°C). Add one portion of batter to each pan.
9. Spread the batter into a circle about 6 inches (15 cm) across, to a final thickness of ¾ inch (2 cm). Make it smaller and thinner if you are new to flipping.
10. Place 3 pork belly slices on each, cover and cook on medium-low for 5 minutes until the bottom is nicely browned.
11. Flip, press gently to shape, cover and cook 5 more minutes.
12. Flip once more, shape, then cook uncovered for 2 minutes. Transfer to plates and repeat with remaining batter.
13. Optional sauce: dissolve 3 Tbsp sugar in a bowl with ¼ cup (4 Tbsp) oyster sauce, ½ cup (8 Tbsp) ketchup and 7 Tbsp Worcestershire sauce.
14. Top as desired with the sauce, Kewpie mayonnaise, katsuobushi, aonori, green onions and the remaining pickled ginger.

Summarized from Just One Cookbook's video. Watch it for the details.

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