Homemade Pork Okonomiyaki
Fluffy with lots of cabbage. Kansai-style, where the tricks are to flip only once and never press it down.
Ingredients
- Cabbage1/4 (about 250g)
- Thinly sliced pork belly4 slices
- Eggs2
- Tenkasu (tempura bits)3 tbsp
- Pickled red gingerto taste
- Vegetable oil1 tbsp
- [batter] Cake flour100g
- [batter] Dashi (or water + 1/2 tsp dashi granules)120ml
- [batter] Grated nagaimo yam (if available)2 tbsp
- [finish] Okonomiyaki sauce, mayonnaise, aonori, bonito flakesto taste
Directions
- Roughly chop the cabbage into 1cm pieces (too fine turns watery, too big falls apart).
- In a bowl, mix the cake flour, dashi and yam, then add the eggs, cabbage, tenkasu and pickled ginger and fold gently to keep it airy (do not overmix).
- Heat oil in a pan over medium, spread half the batter into a round about 2cm thick and lay 2 pork slices on top.
- Cover and cook over medium for 4-5 minutes until the bottom is nicely browned. Do not press it down.
- Flip in one go with two turners (if nervous, cover with a plate smaller than the pan, flip onto it and slide back). Cook uncovered for 4-5 minutes until the pork is crisp.
- Flip once more, plate and top with sauce, mayonnaise, aonori and bonito flakes. Cook the rest of the batter the same way.