Okonomiyaki (Savory Cabbage Pancake)

Method6 steps

1. 1

   Step 1: In a big bowl, whisk flour and Dashi (1 cup) (fish broth) together until smooth. Stir egg (1) and yam to flour mixture. Season it with salt (1/4 tsp) and soy sauce (1/4 tsp).

   Uses 1 cup all purpose flour · 1 cup Dashi (fish broth) · 1 egg · 2 Tbsp Nagaimo (long yam, grated) · 1/4 tsp salt · 1/4 tsp Soy Sauce

2. 2

   Step 2: Add chopped cabbage (1/4), onions, and ginger to the batter and mix.

   Uses Seasoned flour dashi egg and yam batter · 1/4 cabbage (about 11 oz, chopped fine) · 3-4 green onions (chopped fine) · 2-3 Tbsp pickled red ginger Benishoga (chopped fine)

3. 3

   Step 3: Heat oil in a skillet, pour half of the pancake batter into an 8" circle, and lay 3 pieces of pork slices on it. Fry at medium heat until the bottom becomes golden brown, about 5-7 minutes.

   First side of each okonomiyaki pancake · 7 minUses Half of the prepared cabbage batter for this pancake · Oil from the 1 tablespoon total, as needed for the pan · 3 thin pork belly slices for this pancake

4. 4

   Step 4: Turn the pancake and cook pork-side down about 5–7 minutes, until the pork is cooked and crisp and the batter is set through the middle.

   Second side of each okonomiyaki pancake · 7 minUses Okonomiyaki browned on its first side

5. 5

   Step 5: Flip one more time, pork side up, and spread Okonomiyaki sauce and mayo on the pancake.

   Uses Cooked pork okonomiyaki · Okonomiyaki sauce or Tonkatsu sauce · mayonnaise

6. 6

   Step 6: Sprinkle aonori and dried bonito flakes over the cooked pancake and serve hot. Repeat the frying and finishing stages with the remaining half of the batter and 3 pork slices to make the second pancake, using the remaining measured oil as needed.

   Uses Okonomiyaki spread with sauce and mayonnaise · dried green seaweed (Aonori) · dried bonito flakes