This mouthwatering savory Japanese pancake is loaded with tender cabbage and scallions and topped with crispy pork belly.
- 1/4 teaspoon curry powder - 1 tablespoon Worcestershire sauce - 1 tablespoon ketchup - 1 tablespoon date syrup - 1 tablespoon oyster sauce - 2 large eggs - 120 grams flour (~ 1 cup) - 1/2 cup dashi - 300 grams cabbage (shredded) - 30 grams scallions (chopped) - 30 grams tenkasu (optional) - 250 grams pork belly (8 very thin slices) - 2 teaspoons flour (for dusting) - 1 tablespoon vegetable oil - Aonori - Japanese mayonnaise - Katsuobushi - Benishoga
Mix the curry powder and Worcestershire sauce together until combined. Add the ketchup, oyster sauce, and date syrup and mix.
Beat the dashi and eggs together until uniform in color.
Pour the egg and dashi into the flour and stir until there are no large clumps of flour. Don't overmix.
Pour the batter into the cabbage, scallions and tenkasu and stir together until everything is coated with the batter.
Weave the pork belly together and dust with flour. To see how this is done click the link below and look for the video.
Heat a pan over medium low heat and then add the oil. Dump the cabbage mixture into the preheated pan and shape into a round pancake.
Flip the pork belly weave onto the okonomiyaki and tuck the sides under the pancake. Fry for 7-9 minutes on this side.
Use two spatulas to flip the okonomiyaki and press on the top to ensure the pork is making good contact with the pan. Fry for another 6-7 minutes.
Once the okonomiyaki is cooked through, tip the pan to one side and use paper towels to soak up all of the excess oil.
Flip the okonomiyaki over one more time and then slide it onto a plate.
Slather the sauce over the top of the okonomiyaki and garnish with mayonnaise, aonori, katsuobushi, and benishoga to taste.