Okonomiyaki
Servings: 4
Ingredients
1 large cabbage, finely diced
½ lb sliced pork belly
1 cup all-purpose flour
¼ tsp salt
¼ tsp sugar
¼ tsp baking powder
2-3 inch nagaimo/yamaimo, grated
¾ cup dashi, or ¾ cup water with 1 tsp hondashi powder
4 eggs
½ cup tempura scraps (Tenkasu)
Okonomi sauce (or homemade okonomi sauce)
Toppings:
dried bonito flakes
pickled red ginger
Directions
In a large bowl, combine flour, salt, sugar, and baking powder. Grate Nagaimo in the bowl and add DashiJiru. Whisk well and keep in the fridge for at least 1 hour.
Slice pork belly into 3 inch pieces.
Remove the core of the cabbage and finely dice the cabbage (finer the better).
In the bowl, add eggs, Tenkasu, and mix well.
Stir in the cabbage.
In a nonstick frying pan heat oil on medium to medium high heat. Scoop one ladle of batter and place on the pan. Do not flatten the mixture because it will easily break when you turn it over.
Place 2-3 sliced pork belly on top of Okonomiyaki and cook for 5 min. covered
When the bottom side is nicely browned, turn it over and cook covered for another 5 min.
Turn over one more time and cook uncovered for 2 min. Transfer to a plate.
Apply Okonomi Sauce and Japanese mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed, green onions and pickled red ginger on top for garnish.