Okonomiyaki

Ingredients

• 250g flour
• 1 tbsp baking powder
• 80g corn flour
• 350ml dashi stock
• 2 eggs
• 200g pork belly, skin off and sliced thin
• 1/4-1/2 green cabbage, sliced thin
• 2 tbsp pickled ginger, diced
• Handful tempura batter bits (optional)
• 100ml otafuku okonomi sauce
• 100ml Japanese mayo
• Handful bonito flakes
• 2 spring onions
• Nori, ground

Directions

1. Start by seasoning the cabbage and sit aside.
2. Next, mix the batter by placing the flour, baking powder and cornflower into a bowl. Make a well in the centre and add the eggs and dashi stock.
3. Using a whisk, mix until you have a relatively smooth batter.
4. Add the sliced spring onion whites, cabbage, tempura bits and pickled ginger to the batter and stir through.
5. In a nonstick pan or on a flat top, start with a small amount of oil, then put strips of your pork followed by a nice large mound of the pancake batter.
6. Cook this for 5-6 minutes before you flip it over and continue to cook for a further 5-6 minutes or until it is cooked through.
7. Remove from the pan and garnish with okonomi sauce, Japanese mayo, bonito flakes, the greens of the spring onion and the Nori seasoning.
8. Enjoy!