大阪燒Okonomiyaki (Osaka Savoury Pancake)

Prep 15 min·Cook 20 min

1. 1You're here
   Step 1.

   Whisk the flour, baking powder, salt and cold dashi into a smooth batter. Rest for 10 minutes if you have time.

   100 g Plain flour½ tsp Baking powder1 pinch Salt120 ml Dashi (Kombu and Bonito Stock)

2. 2
   Step 2.

   Add the eggs, cabbage, spring onions, prawns and red ginger. Fold together with a light hand, lifting air in, until the cabbage is just coated.

   2 Eggs300 g Pointed or white cabbage, finely chopped3 stalks Spring onions, sliced100 g Raw king prawns, chopped1 tbsp Red pickled ginger, chopped

   Knife work

   Wok-chan's tip鑊仔貼士

   Mix just before cooking: the cabbage gives off water if it sits.
3. 3
   Step 3.

   Heat the oil in a non-stick frying pan over a medium heat. Pile in half the mixture and shape into a round about 2 cm thick; don't press it down.

   1 tbsp Cooking oil300 g Pointed or white cabbage, finely chopped

   Batter / coating
4. 4
   Step 4.

   Lay half the pork slices over the top. Cook for 5 minutes until the base is golden.

   150 g Thinly sliced pork belly

   5 minPan-fry
5. 5
   Step 5.

   Flip with two spatulas (or slide onto a plate and invert back). Cook for 5 minutes, pork-side down, until the pork is crisp.

   150 g Thinly sliced pork belly

   5 minPan-fry
6. 6
   Step 6.

   Flip again, cover and cook for 2–3 minutes more until a skewer comes out clean. Repeat with the rest.

   300 g Pointed or white cabbage, finely chopped

   3 minPan-fry
7. 7
   Step 7.

   Brush with okonomiyaki sauce, zigzag with mayonnaise, then scatter with aonori and bonito flakes. Cut into wedges.

   4 tbsp Okonomiyaki sauce2 tbsp Japanese mayonnaise1 tsp Aonori5 g Bonito flakes

   Knife work