Okonomiyaki

Serves 4

Ingredients

• 1 lb (about 1/2 medium head) green cabbage
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 cup dashi stock (or water)
• 2 tbsp soy sauce
• 1/2 tsp kosher salt
• 8 oz thinly sliced pork belly or bacon
• 4 tbsp vegetable oil
• 1/4 cup okonomiyaki sauce
• 1/4 cup Japanese mayonnaise (Kewpie)
• 1/2 cup bonito flakes (katsuobushi)
• 2 tbsp nori flakes or aonori
• 4 stalks sliced green onions

Instructions

1. 1Finely shred the cabbage (aim for thin strips about 1/4-inch wide); you should have about 8 cups.
2. 2In a large mixing bowl, whisk together the eggs, flour, dashi stock, soy sauce, and salt until smooth.
3. 3Add the shredded cabbage to the batter and mix thoroughly until all cabbage is coated; let rest 5 minutes.
4. 4Slice green onions thinly and set aside for garnish.
5. 5Heat vegetable oil in a large non-stick skillet over medium heat.
6. 6Scoop about 1/4 of the cabbage batter into the skillet and shape into a round pancake about 3/4-inch thick and 7 inches wide.
7. 7Lay sliced pork belly or bacon pieces evenly over the top of the pancake.
8. 8Cook for 4–5 minutes until the bottom is golden brown and crispy.
9. 9Carefully flip the pancake (pork side down) and cook another 4–5 minutes until the pork is cooked through and the second side is browned.
10. 10Transfer to a plate, pork side up. Repeat with remaining batter and pork to make 4 pancakes.
11. 11Drizzle each pancake generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern.
12. 12Top with bonito flakes, nori flakes, and sliced green onions. Serve immediately while hot and fluffy.