To cook the okonomiyaki
- cooking oil
- 250 grams pork belly, thinly sliced (see notes after the recipe)
- Japanese mayo
- bonito flakes
- aonori, (ground dried seaweed)
Make the batter
- In a large mixing bowl, whisk together the flour, salt, sugar and baking powder.
- In another bowl, whisk the eggs and dashi.
- Pour the egg-dashi mixture over the flour mixture and stir just until combined.
- Cover the bowl and let the batter rest in the fridge for at least half an hour (see notes after the recipe).
Pork and sauce
- Cut the pork into lengths that will fit on top of your okonomiyaki.
- Make the sauce by mixing together all the ingredients.
Complete the batter
- Take the batter out of the fridge and stir in the tempura scraps, pickled ginger and scallions.
- Stir in the sliced cabbage.
- Divide the okonomiyaki batter into two equal portions.
Cook your okonomiyaki
- Heat a thick-bottomed pan (we used cast iron) and generously coat the bottom with cooking oil.
- Ladle in one portion of the okonomiyaki batter.
- With a spatula, flatten and shape into a disc about three-quarters of an inch thick (see notes after the recipe).
- Arrange half of the pork belly slices on top of the okonomiyaki.
- Cover the pan and cook the okonomiyaki for about five minutes over medium heat or until the underside is nicely browned and crisp.
- Flip the okonomiyaki, cover the pan once more and cook for another four to five minutes.
- Slide the okonomiyaki on a plate.
- Cook the remaining batter and pork belly.
Serve the okonomiyaki
- Drizzle in Japanese mayo and the prepared sauce.
- Sprinkle in the bonito flakes and aonori.
- Cut into wedges and serve immediately.
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