Okonomiyaki (Japanese Savoury Pancake)

Ingredients

For 4 portions

• 🌾 200g flour
• 🥤 240ml tap water
• 🍳 4 medium egg
• 🥬 400g green cabbage
• 🧅 3 medium spring onions
• 🥩 200g pork belly (raw)
• 🏺 2 Tbsp sunflower oil
• 🥣 3 Tbsp ketchup
• 🥣 3 Tbsp worcestershire sauce
• 🥣 1 Tbsp soy sauce
• 🍚 1 Tbsp sugar
• 🥣 4 Tbsp mayonnaise
• 🐟 5g dried bonito (katsuobushi)
• 🪸 1 sheet dried seaweed

Method

1. Mix the ketchup, Worcestershire sauce, soy sauce and sugar to make the sauce.
2. Whisk the flour and water to a smooth batter, then beat in the eggs. Finely shred the cabbage, slice the spring onions and fold both through the batter until just coated.
3. Slice the pork belly very thinly. Heat 1 teaspoon of the oil in a non-stick frying pan over a medium heat. Pour in a quarter of the mixture and shape it into a round about 2 cm thick.
4. Lay a quarter of the pork slices on top. Cook for 5 minutes until the base is golden, then carefully flip with two spatulas.
5. Cover and cook for 6–7 minutes until the pork is crisp and the cabbage tender. Flip once more, pork side up. Repeat with the rest, adding more oil as needed.
6. Brush with the sauce, drizzle with the mayonnaise, then scatter with the bonito flakes and crumbled seaweed. Serve straight away.