Okonomiyaki

Name: Okonomiyaki
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g Green Cabbage; 2 pcs Scallion; 120 g All Purpose Flour; 2 pcs Egg; 100 ml Dashi Stock; 120 g Pork Belly; 1 tbsp Vegetable Oil; 2 tbsp Okonomiyaki Sauce; 2 tbsp Mayonnaise; 4 g Bonito Flakes; 1 tsp Aonori; 1.3 tsp Kosher Salt

Golden cabbage pancake with savory sauce, creamy mayo, and a flutter of bonito.

Ingredients

300 g Green Cabbage
2 pcs Scallion
120 g All Purpose Flour
2 pcs Egg
100 ml Dashi Stock
120 g Pork Belly
1 tbsp Vegetable Oil
2 tbsp Okonomiyaki Sauce
2 tbsp Mayonnaise
4 g Bonito Flakes
1 tsp Aonori
1.25 tsp Kosher Salt

Method

Thinly slice {green_cabbage} and {scallion} into fine shreds so the batter cooks evenly and the pancake stays tender.
In a large bowl, whisk {all_purpose_flour}, {egg}, {dashi_stock}, and {kosher_salt} until mostly smooth, then fold in {green_cabbage} and most of the {scallion} without crushing the shreds.
Heat a large nonstick skillet over medium heat, add {vegetable_oil}, then lay in {pork_belly} in a single layer and cook until lightly golden and some fat has rendered; season with a little {kosher_salt}.
Pile the batter into the skillet over medium heat without crowding, top with the seared {pork_belly}, and press gently into a thick round. Cook until the bottom is deep golden, then flip and cook until the center is set and the {pork_belly} is caramelized.
Slide the hot okonomiyaki onto plates and brush with {okonomiyaki_sauce}, drizzle with {mayonnaise}, then finish with the reserved {scallion}, {bonito_flakes}, and {aonori} for brightness and texture.