Okonomiyaki

By Andy Cooks · 30 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda and cornflour.
2. Make a well in the centre, add the egg and dashi, and whisk to a smooth batter.
3. Toss the shredded cabbage with a pinch of salt and leave for a few minutes to draw out moisture.
4. Stir the white parts of the spring onions into the batter, keeping the green tops for garnish.
5. Squeeze excess moisture from the cabbage, then stir it into the batter with the pickled ginger.
6. Heat a cast-iron or non-stick pan over medium-high heat and add a couple of tablespoons of oil.
7. Fry the pork belly slices for 2–3 minutes per side until golden.
8. Pour the batter over the pork and spread it evenly across the pan.
9. Cook for 4–5 minutes until bubbles form on the surface.
10. Flip the pancake and cook a further 4–5 minutes until cooked through and golden brown.
11. Slide onto a plate, drizzle with okonomiyaki sauce and mayo, and garnish with bonito flakes, nori flakes, spring onion greens and extra pickled ginger.

Summarized from Andy Cooks's video. Watch it for the details.

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EggGingerScallionCabbagePork bellyNori seaweedBonito flake