Okonomiyaki

Ingredients

Quantities for 4 servings.

• 500 g Cabbage, in 1 cm squares
• 150 g Plain flour
• 100 g Nagaimo yam, grated
• 120 ml Dashi
• 4 piece Eggs
• 200 g Pork belly, thinly sliced
• 4 piece Spring onion
• 40 g Tenkasu tempura scraps
• to taste Okonomi sauce
• to taste Japanese mayonnaise
• to taste Katsuobushi and aonori
• 3 tbsp Neutral oil

Method

1. Mix the flour, grated yam and dashi and rest it half an hour in the fridge: the batter comes together better.
2. Fold the eggs into the batter, then the cabbage, spring onion and tenkasu. Fold from underneath and briefly: the cabbage must not start weeping.
3. Mound a quarter of the mixture onto a hot pan in a fifteen-centimetre round and do not flatten it: the air inside is wanted.
4. Lay slices of pork belly on top and cook five minutes covered over medium heat.
5. Turn it with two spatulas in one decisive movement and cook five minutes more, this time uncovered.
6. Brush with okonomi sauce, pipe lines of mayonnaise and drag a cocktail stick across them. Scatter over katsuobushi and aonori.