Okonomiyaki

Ingredients

• All-purpose flour150 g
• Dashi stock (or water)150 ml
• Medium eggs2 pieces
• Green cabbage300 g
• Thinly sliced pork belly100 g
• Okonomiyaki sauce60 g
• Japanese mayonnaise40 g
• Sunflower oil15 ml
• Fine salt2 g
• Katsuobushi (bonito flakes)4 g
• Aonori (dried seaweed powder)2 g

Allergens

Gluten, Fish, Eggs
May contain traces of: Molluscs, Mustard, Soy.

Method

1. Wash the cabbage, remove the tough central core, and shred it into very thin julienne or small 5mm cubes.
2. In a large bowl, sift the flour and add salt; gradually pour in the cold dashi while whisking until a smooth, lump-free batter forms.
3. Add the eggs to the batter and beat lightly; do not overmix, as the batter should remain airy and light.
4. Fold the shredded cabbage into the batter using a spatula until every piece is evenly coated.
5. Heat a non-stick pan or griddle (teppan) over medium heat (approx. 180°C/350°F) with a thin layer of oil.
6. Pour half of the mixture to form a disc about 2-2.5 cm thick; lay 3-4 slices of pork belly side-by-side on top.
7. Cover with a lid and cook for 5 minutes. Once the bottom is golden brown, flip the okonomiyaki using two spatulas.
8. Cook for another 5 minutes uncovered, pressing down slightly to ensure even cooking, until the pork is crispy.
9. Flip one last time for 1-2 minutes, then transfer to a serving plate.
10. Garnish by drizzling okonomiyaki sauce and mayonnaise in a grid pattern; finish with a sprinkle of aonori and katsuobushi.