Okonomiyaki

Name: Okonomiyaki
Ingredients: 1/2 cup flour, sifted; 3 eggs; 1/3 cup water; 1 pinch dashi (bonito fish) powder [optional]; 1/3 cup nagaimo (Chinese yam), grated [optional]; 2 cups cabbage, chopped; 1 green onion, chopped; 3 tablespoons beni shoga (pickled ginger) [optional]; 4 tablespoons tenkasu (deep fried tempura batter) [optional]; 6 slices of pork belly; tonkatsu sauce & mayonnaise; aonori (dried seaweed flakes) [optional]; katsuobushi (dried bonito flakes) [optional]

13 ingredients

8 steps

Ingredients

1/2 cup flour, sifted
3 eggs
1/3 cup water
1 pinch dashi (bonito fish) powder [optional]
1/3 cup nagaimo (Chinese yam), grated [optional]
2 cups cabbage, chopped
1 green onion, chopped
3 tablespoons beni shoga (pickled ginger) [optional]
4 tablespoons tenkasu (deep fried tempura batter) [optional]
6 slices of pork belly
tonkatsu sauce & mayonnaise
aonori (dried seaweed flakes) [optional]
katsuobushi (dried bonito flakes) [optional]

Directions

1

Mix the flour, eggs, water, dashi powder, and nagaimo.
2

Add the cabbage, green onion, beni shoga, and tenkasu.
3

Heat a large frying pan to medium and add oil.
4

Pour half the batter into a circle shape.
5

Place 3 slices of pork belly on top.
6

Put on a lid and cook for 5 minutes.
7

Flip, and cook the other side without a lid for 4 minutes.
8

Flip again. Spread tonkatsu sauce and mayonnaise on top. Sprinkle aonori and katsuobushi liberally.