Make the okonomiyaki sauce by whisking together the curry powder and Worcestershire sauce. Once the mixture is free of lumps, add the ketchup, date syrup, and oyster sauce and stir to combine.
1/4 teaspoon curry powder, 1 tablespoon Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon date syrup, 1 tablespoon oyster sauce
To make the Okonomiyaki batter, whisk the eggs and dashi together until uniform.
2 large eggs, 1/2 cup dashi
Add this mixture to the flour and stir until there are no large clumps of flour remaining. Be careful not to overmix it.
120 grams flour
Pour the batter over the shredded cabbage, scallions, and tenkasu and stir together until the ingredients are evenly distributed and covered in batter.
300 grams cabbage, 30 grams scallions, 30 grams tenkasu
Watch the video above to learn how to weave the pork belly strips together. Add 2 teaspoons of flour into a tea strainer and evenly dust the weave with a thin layer of flour.
250 grams pork belly, 2 teaspoons flour
To cook your Okonomiyaki, heat a frying pan or griddle over medium-low heat until hot. Add the oil and then dump the okonomiyaki batter into a pile in the center of the pan.
1 tablespoon vegetable oil
Use two spatulas to shape the Okonomiyaki into a thick round pancake, pressing on the top to compress any air pockets and ensure your pancake is the same thickness.
Invert the pork belly weave on top of the cabbage pancake and ensure it's centered before peeling away the parchment paper. Use your spatulas to tuck any overhanging pork around the edges of the Okonomiyaki.
Reduce the heat to low and let the savory pancake pan-fry for 7-9 minutes on this side.
Once the Okonomiyaki is cooked halfway through and the bottom side has browned, use two spatulas to flip it over. Alternatively, you can invert another frying pan over the one you are using and use oven mitts and towels to flip the two pans over to get the pancake into the second pan. Be careful not to drip or splash hot oil onto yourself.
Use your spatulas to press the cabbage pancake to ensure even contact with the pan. Then, continue frying the Okonomiyaki on the second side for another 6-7 minutes or until the pork belly has browned and crisped up. If you aren't using pork belly, you will need to add some more oil to the pan to ensure the second side browns evenly.
When the Okonomiyaki is almost done, tip the pan to one side and use wadded-up paper towels to soak up all the excess fat that accumulates.
Use your spatulas to flip the Okonomiyaki over one more time, and serve it by sliding the pancake onto a plate.
Slather the top of your Japanese pancake with the Okonomiyaki Sauce. Top with aonori, mayonnaise, katsuobushi, and benishoga.
Aonori, Japanese mayonnaise, Katsuobushi, Benishoga