Okonomiyaki

Serves 4

Ingredients:

Pancake

1 cup plain flour

Pinch of salt

Pinch of sugar

Pinch of baking powder

¾ cup of dashi (seaweed stock) or chicken/fish stock

1 small shredded cabbage

4 eggs

¼ cup pickled ginger, shredded

optional: 250g sliced pork belly

optional: 1/4 cup tempura bits

2 spring onions sliced

Kewpie Mayonaise

Sauce

1 ½ tablespoons brown sugar

2 tablespoons oyster sauce

4 tablespoons tomato sauce

3 ½ tablespoons Worcestershire sauce

Toppings:

Bonito flakes

Dried seaweed

Spring Onion

Okonomiyaki Sauce

Kewpie Mayonnaise

Method:
1. Combine flour, salt, sugar and baking powder in a large bowl.
2. Add dashi and whisk until combined and rest for 30 mins to 1 hour.
3. Meanwhile, make the okonomiyaki sauce by mixing all ingredients together until sauce is dissolved.
4. After the batter has rested, add eggs, tempura and ginger and mix well until combined.
5. Add shredded cabbage to the batter, ⅓ at a time, mixing well before adding the rest.
6. Heat oil in a large pan to a medium heat and add pancake mix to the pan about 10 cm across and 2cm thick. Add 3-4 pieces of pork belly if using.
7. Cover for 5 minutes being careful not to burn the base.
8. Check base has browned, flip the pancake, cook and cover for a further 5 minutes.
9. To serve spoon the brown sauce over the top and zig zag kewpie mayonnaise over the sauce and add other toppings.