Okonomiyaki (お好み焼き)

Ingredients

• 2 cups cabbage
• 8 ounces pork belly
• 1 cup okonomiyaki flour
• 1 large egg
• 3 tablespoons dashi stock
• 1 tablespoon mayonnaise
• 2 tablespoons okonomiyaki sauce
• 2 tablespoons green onions
• 1 tablespoon benishoga (pickled ginger)
• 1 tablespoon tempura scraps (tenkasu)
• 2 tablespoons vegetable oil

Instructions

1. 1

   Finely chop the cabbage and place it in a large mixing bowl.

2. 2

   Cut the pork belly into small strips and add to the bowl with the cabbage.

3. 3

   In a separate bowl, whisk together the okonomiyaki flour, egg, and dashi stock until smooth.

4. 4

   Pour the batter over the cabbage and pork mixture, then add the green onions, benishoga, and tempura scraps. Mix until everything is well combined.

5. 5

   Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.

6. 6

   Scoop about 1/4 of the mixture into the skillet, shaping it into a round pancake about 1 inch thick. Cook for 4-5 minutes until the bottom is golden brown.

7. 7

   Carefully flip the pancake using a spatula and cook for another 4-5 minutes on the other side until cooked through and golden brown.

8. 8

   Repeat steps 5-7 for the remaining batter, adding more oil to the skillet as needed.

9. 9

   Once all pancakes are cooked, place them on a serving plate. Drizzle with okonomiyaki sauce and mayonnaise.

10. 10

    Garnish with additional green onions and serve hot.