Okonomiyaki

Method

1. 1

   Whisk the flour, dashi and eggs into a smooth batter, then fold in the cabbage and scallions until every shred is coated.

   💡 Mix just before cooking — salt and time pull water from the cabbage and thin the batter.

2. 2

   Heat a little oil in a frying pan over medium heat and pile in half the batter, shaping a thick pancake about 20 cm across.

3. 3

   Lay half the pork belly slices over the top and cook, uncovered, for 5 minutes until the underside is set and golden.

4. 4

   Flip confidently with two spatulas so the pork side hits the pan, cover, and cook another 5 minutes.

   💡 One decisive flip beats three timid ones — commit and it holds together.

5. 5

   Flip once more, cook 2 minutes to re-crisp, then slide onto a plate. Repeat for the second pancake.

6. 6

   Brush generously with okonomiyaki sauce, zigzag the mayonnaise across, and finish with aonori and a flurry of bonito flakes.