• Cabbage1/8 head
• Thin-sliced pork belly10 slices (about 5 per slice)
• Mochi (optional)1
• ★All-purpose flour100g
• ★Water100ml
• ★Egg1
• ★Dashi stock powder1 tbsp
• ★Tenkasu (fried batter bits)1 heaping tbsp
• Okonomiyaki saucegenerous amount
• Mayonnaiseto taste
• Bonito flakesto taste
• Aonori (seaweed powder)if available
• Oil for cookingto taste

1. 1

   In a bowl, add the ★ ingredients in order (all-purpose flour 100g → dashi stock powder 1 tbsp → tenkasu 1 heaping tbsp → egg 1 → water 100ml), and mix gently.

2. 2

   Finely chop 1/8 of the cabbage into rough pieces. Cut the mochi into pieces about the size of a sugar cube and add both to the batter. Mix gently again.

3. 3

   Heat a hot plate to about 170°C, spread the cooking oil across the surface, pour in the batter, and spread it into a round shape using the back of a ladle.

4. 4

   Place 10 slices of thin pork belly on top of the batter and wait until the bottom of the batter turns golden brown.

5. 5

   Flip the entire okonomiyaki over and cook, allowing the oil from the pork belly to soak into the batter.

6. 6

   Once the pork belly becomes crispy, flip it again and crisp up the surface of the batter.

7. 7

   With the pork belly facing down, top generously with okonomiyaki sauce, then mayonnaise, and bonito flakes. Sprinkle aonori powder on top if available, and serve.

Cook the pork belly until crispy, but if you prefer a juicier finish, you can place a bit of batter on top of the meat before flipping. The harder core of the cabbage is actually perfect for okonomiyaki. Be sure to use okonomiyaki sauce specifically made for this dish.

• Calories550 kcal
• Protein19 g
• Fat31 g
• Carbs47.5 g
• Sodium2.2 g