Osaka-Style Okonomiyaki with Pork Belly and Cabbage

What you need

• 100 g (3/4 cup) all-purpose flour
• 120 ml (1/2 cup) dashi, cold
• 1/4 tsp salt
• 2 eggs
• 300 g (10.5 oz) green cabbage, core removed
• 2 scallions, thinly sliced
• 3 tbsp tenkasu, crunchy tempura bits
• 2 tbsp pickled red ginger, chopped, plus extra for serving
• 150 g (5 oz) thinly sliced pork belly
• 2 tsp neutral oil
• 3 tbsp okonomiyaki sauce, or tonkatsu sauce
• 2 tbsp Japanese mayonnaise
• 1 tsp aonori, powdered green seaweed
• 1 handful bonito flakes

Method

Restated from the original video

1. 1

   In a large bowl, whisk the flour and salt with the dashi into a smooth, runny batter. Chill it for 20 min if there is time.

2. 2

   Chop the cabbage into fine shreds no longer than 1 cm (1/2 in).

3. 3

   Beat the eggs into the batter.

4. 4

   Add the cabbage, scallions, tenkasu and pickled red ginger, then fold gently from the bottom up so the mix stays light and airy.

5. 5

   Set a large nonstick frying pan over medium heat and add half the oil.

6. 6

   Spoon in half the mix and pat it into a round about 2 cm (3/4 in) thick, without pressing hard.

7. 7

   Lay half the pork belly over the top in one flat layer.

8. 8

   Cook until the underside is set and golden, 4-5 min.

9. 9

   Turn the pancake over with two spatulas so the pork lies on the pan. Cover and cook until the pork is crisp and cooked through and the center springs back, 5-6 min.

10. 10

    Turn it once more and give the base 1-2 min to firm up, then move it to a warm plate.

11. 11

    Make the second pancake the same way with the remaining oil, mix and pork belly.

12. 12

    Brush the okonomiyaki sauce over each pancake, then drizzle thin lines of mayonnaise across the top.

13. 13

    Sprinkle with aonori, pile on the bonito flakes and serve hot with more pickled red ginger on the side.

Imported from pickledplum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.