Okonomiyaki

Ingredients

• 1 cup all-purpose flour
• 2/3 cup dashi (Japanese soup stock)
• 2 large eggs
• 2 cups cabbage, finely shredded
• 2 green onions, finely chopped
• 100g pork belly slices (or bacon)
• Vegetable oil (for cooking)

Optional Add-ins

• Shrimp or squid, chopped
• Cheese
• Kimchi

For Topping

• Okonomiyaki sauce
• Japanese mayonnaise
• Aonori (dried seaweed flakes)
• Katsuobushi (bonito flakes)

Instructions

Preparing the Batter

In a large bowl, whisk together the flour, dashi, and eggs until smooth.

Adding the Vegetables

Add the shredded cabbage and chopped green onions to the batter.

If using, fold in any optional add-ins.

Cooking the Okonomiyaki

Heat a lightly oiled skillet or griddle over medium heat.

Pour a portion of the batter onto the pan and shape into a round pancake.

Place pork belly slices on top.

Cook for 4–5 minutes until the bottom is golden, then flip carefully.

Cook the other side for another 4–5 minutes until fully cooked.

Serving

Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayonnaise. Sprinkle with aonori and katsuobushi. Serve hot.