Okonomiyaki
Savoury cabbage pancake with sauce and bonito flakes.
Ingredients
- 2 cups Flour
- 1½ cups Dashi stock
- 4 Eggs
- 600 g Cabbage
- 4 Spring onions
- 200 g Pork belly slices
- ¼ cup Mayonnaise
- ¼ cup Okonomiyaki sauce
- ¼ cup Dried fish flakes
- 2 tbsp Pickled ginger
- 1 tsp Salt
Method
- Make the batter — Whisk the flour with cold dashi and rest it 1 hour in the fridge.
- Add cabbage — Stir in the eggs, then fold in a very large volume of finely shredded cabbage — the batter is only there to bind it.
- Cook — Spoon onto a medium griddle and shape into a thick round; do not press it flat.
- Add pork — Lay pork slices on top and cook 5 minutes.
- Flip once — Turn carefully and cook 6 minutes more, then flip back.
- Dress — Brush with okonomiyaki sauce and zigzag mayonnaise over.
- Okonomiyaki is ready — Finish with bonito flakes and pickled ginger.