Ingredients
Instructions
- Toast 5g of bonito flakes in a dry pan over low heat, stirring constantly until they become dry and crispy. Let cool, then crush into a powder.
- Make the okonomiyaki sauce by mixing together Worcestershire sauce, ketchup, soy sauce, oyster sauce, and sugar until the sugar is completely dissolved.
- In a large bowl, sift the flour. Add water, 1 tsp of soy sauce, a pinch of salt, and the bonito powder. Mix until you have a smooth batter.
- Cut the cabbage into squares and finely chop the green onions. Cut the pork belly into bite-sized pieces and sprinkle with a little salt.
- Just before cooking, add the cabbage, green onions, and egg to the batter. Gently but quickly mix to coat all vegetables with batter.
- Heat oil in a large skillet over medium-low heat. Arrange about half of the pork belly slices in a circle at the bottom of the pan.
- Pour the batter mixture over the pork. Use a spatula to shape it into a thick, round pancake.
- Cover with a lid and cook for 3 minutes on low heat.
- Remove the lid. Place the remaining pork slices on top of the pancake (the still-raw side).
- Using two spatulas, carefully flip the okonomiyaki. The side with the pork should be golden and crispy.
- Pour 1 tablespoon of water into the pan (on the side, not on the pancake) to create steam.
- Cover again and steam-cook for 4-5 minutes on low heat. This step will cook the inside and make it very soft.
- Remove the lid. The water should have evaporated. Cook for another 1-2 minutes so the bottom gets crispy.
- Flip one last time so the most grilled side is on top.
- Generously brush the top of the okonomiyaki with the homemade sauce.
- Draw lines of Japanese mayonnaise across the top.
- Sprinkle with aonori (green seaweed).
- Finish by adding a generous handful of bonito flakes, which will ‘dance’ with the heat.
- Serve immediately and cut into portions with a spatula.
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