Okonomiyaki Recipe

In a large bowl, combine all-purpose flour, salt, sugar, and baking powder and mix all together.

Peel and grate the nagaimo in a small bowl.*

Add the grated the nagaimo and dashi to the bowl.

Mix it all together until combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least 1 hour.**

Meanwhile, gather all the ingredients for the okonomiyaki sauce.

Combine sugar, oyster sauce, ketchup, and Worcestershire sauce in a small bowl. Mix all together until the sugar is completely dissolved.

Discard the core of the cabbage and then mince the cabbage leaves.

Cut the pork belly slices in half and set aside.

After 1 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, ⅓ of it at a time. Mix well before adding the rest.

In a large pan, heat the vegetable oil on medium heat. When the frying pan is hot (400 degrees F), spread the batter in a circle on the pan.

Place 2 to 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.

Spread the okonomi sauce on top with a brush or spoon, drizzle with Japanese mayonnaise in a zigzag pattern, and sprinkle with dried bonito flakes (katsuobushi).***