Okonomiyaki

Ingredients

• 1 cup all-purpose flour
• 1 tsp dashi powder
• ½ tsp baking powder
• ¾ cup water
• 2 eggs
• 4 cups green cabbage
• 4 green onions
• 8 oz thinly sliced pork belly
• 2 tbsp vegetable oil
• ½ cup Okonomiyaki sauce (optional)
• ¼ cup Japanese mayonnaise (optional)
• ¼ cup katsuobushi (bonito flakes) (optional)
• 2 tsp aonori (dried green seaweed flakes) (optional)

Steps

1. In a large bowl, whisk together flour, dashi powder, baking powder, water, and eggs to form a smooth batter.
2. Finely shred the cabbage and thinly slice the green onions; add them to the batter and mix gently to combine.
3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour half of the batter (for two pancakes) into the skillet, shaping it into a round.
4. Arrange half of the pork belly slices on top of the batter. Cook for 5-7 minutes until the bottom is golden brown.
5. Carefully flip the pancake, cover, and cook for another 5-7 minutes until the pork is cooked through and the pancake is firm.
6. Repeat with the remaining batter and pork belly to make two more pancakes.
7. Transfer cooked okonomiyaki to plates. Drizzle generously with Okonomiyaki sauce and Japanese mayonnaise.
8. Garnish with katsuobushi and aonori, if desired, and serve immediately.