Okonomiyaki

Ingredients

• 2 cups of shredded vegetables, primarily 1/4 inch thick shredded green cabbage
• 1 green onion, chopped
• 1 large egg
• 1 cup dashi (1 cup water, 1 tsp hon dashi granules)
• 1 cup all-purpose flour (120g)
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 4 tbsp vegetable oil
• 4 oz pork belly or uncured bacon, thinly sliced

Ingredients for Sauce

• 1 Tbsp ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp honey
• 1/4 tsp kosher salt

Directions

1. Whisk together egg and dashi. Add flour, baking powder, salt, pepper and whisk until combined. Fold in vegetables gently, coating.

2. In a large skillet over medium heat, heat 2 tbsp of oil. Scoop half the batter into the skillet and spread evenly, about 1/4 inch thick. Cook until golden on the bottom, about 3 minutes.

3. Lay half the pork bely evenly over the top. Flip and lower heat to medium-low. Do not press! Cook until browned, about 3 minutes. Transfer to a large plate, then repeat with remaining batter.

4. Whisk together all the ingredients for the sauce.

5. Drizzle okonomiyaki with sauce and kewpie. Sprinkle with toppings: green onion, nori flakes, bonito flakes, and pickled ginger. Serve hot.