Outstanding Okonomyaki

By: Amanda Miller

In a large bowl, combine flour, salt, sugar and baking powder and mix all together.
Add dashi. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.
Discard the core of the cabbage and then mince the cabbage leaves. Cut the pork belly slices in half and set aside.
After one hour, take out the batter from the refrigerator. Add eggs, tempura scraps (tenkasu/agedama), and pickled red ginger (kizami beni shoga) to the bowl. Mix until combined.
Add the minced cabbage to the batter, one-third of it at a time. Mix well before adding the rest.
In a large pan, heat the oil on medium heat. When the frying pan is hot (400ºF or 200ºC), spread the batter in a circle on the pan. I like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm).
Place 2-3 slices of pork belly on top of the okonomiyaki and cook covered for 5 minutes. When the bottom side is nicely browned, flip it over. Gently press the okonomiyaki to fix its shape and keep it together. Cover and cook for another 5 minutes.
Flip it over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer the cooked okonomiyaki to a plate.
Spread the okonomi sauce on top with a brush or spoon, drizzle with Japanese kewpie mayonnaise in a zigzag pattern (optional) and sprinkle with dried bonito flakes (katsuobushi). You can also top with dried green seaweed (aonori), shallots and pickled red ginger for garnish.