120g all purpose flour
6g kosher salt
2g baking powder
600g cabbage cut into 1 inch julienne
227g sliced pork belly (You also sub with shrimp, squid, or with whatever you like)
4 large eggs
15g pickled red ginger
4 Tbsp neutral flavored oil (vegetable, canola, etc)
Quick Okonomiyaki Sauce
13g Tbsp sugar
30g oyster sauce
50g Worcestershire sauce
Aonori (dried green seaweed)
Pickled red ginger
- In a large bowl, combine AP flour, salt, sugar, and ¼ tsp baking powder and mix all together.
- Peel and grate nagaimo/yamaimo in a small bowl. It can get itchy, so work quickly and rinse your hands right after. These yams are very slimy and slippery, so make sure you have a good grip if you wear a glove.
- Add the grated nagaimo/yamaimo and dashi to the bowl. Mix together until combined.
- Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
- Take out the batter from the refrigerator and add 4 large eggs, pickled red ginger, and scallion in the bowl. Mix well until well combined.
- Add chopped cabbage to the batter ⅓ at a time. Mix well each time before adding more cabbage.
- Heat your Made In Non Stick Frying Pan over medium-low heat with a small amount of oil inside and pour the cabbage mixture into the pan, spreading to an approximate 2 cm thickness.
- Place the thinly sliced pork on top of the cabbage mixture.
- When the edge of the okonomiyaki has become firm and cooked, flip it over with a spatula.
- Put the lid on and steam for a few minutes.
- Turn the okonomiyaki over one more time to check whether the meat is cooked.
- Brush with okonomiyaki sauce and Kewpie mayo and garnish with pickled ginger, bonito, and sprinkled aonori to serve.