Okonomiyaki

Ingredients

Batter

• 400 g finely shredded cabbage
• 120 g yamaimo, peeled and grated on smallest holes of box grater (optional; but highly desirable)
• 150 g all-purpose flour
• 50 g beni-shoga
• 15 g katsuobushi
• 1 g baking powder (if not using yamaimo)
• 2 large eggs (~100 g)
• 150 g cold water or dashi, 3/4 cup water
• 3 green onions thinly sliced
• 8-10 slices uncured pork belly or bacon (optional)
• Olive oil (if not using pork belly)
• ?? tempura scraps

Okonomiyaki Sauce:

• 2 tablespoons (53g) ketchup
• 2 tablespoons (28ml) Worcestershire sauce
• 1 tablespoon (14ml) soy sauce
• 1 tablespooonn 14g honey
• 2 teaspoons (8g) molasses

Toppings

• Bonito Flakes
• Thin sliced green onion
• Thin chiffonade nori
• Mayonaise

Directions:

1. Mix together all ingredients for sauce.
2. Mix flour, water, eggs, salt, and baking powder (if using).
3. Mix in remaining ingredients.
4. Heat pan over medium heat.
5. Add thin strips of pork belly if using. Otherwise, add oil to pan.
6. Pour batter into pan.
7. Flip pancake and brush with sauce.
8. Flip pancake again and brush the other side with sauce.
9. Once pancake is done, finish with one last drizzle of sauce and finish with mayonnaise, bonito flakes, sliced green onions and nori.