Osaka Okonomiyaki

Method

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1. Whisk the flour, dashi, salt and grated yam into a smooth batter and rest it, covered, in the fridge for 30 minutes.

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2. Just before cooking, beat in the eggs, then fold through the cabbage, spring onions and pickled ginger. The mixture should look like barely-bound cabbage, not batter with cabbage in it.

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3. Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Spoon in half the mixture and shape it into a 20 cm round about 3 cm thick. Do not press it down.

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4. Lay half the pork belly slices over the top in a single layer.

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5. Cook undisturbed for 5 to 6 minutes until the base is deeply golden and the edges look set.

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6. Flip confidently in one motion, using a plate if you are nervous. Cook the pork side for 5 minutes, then press down gently once.

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7. Flip back for a final minute to re-crisp, then slide onto a plate.

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8. Zigzag with okonomiyaki sauce and mayonnaise, scatter with aonori, and finish with a generous pile of bonito flakes — they will curl and wave in the rising steam.

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Chef’s Tips

• Shred the cabbage finely but not to a mush; 3 mm ribbons hold structure and stay sweet.
• No okonomiyaki sauce? Mix 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp oyster sauce and 1 tsp sugar.
• Resist pressing the pancake while it cooks. Compressing it squeezes out the air you need for a fluffy centre.

Pairing Suggestions

• Cold lager or a highball
• Serve with miso soup and pickles
• Finish with mochi ice cream

Storage & Reheating

Best fresh. Keeps 2 days refrigerated; reheat in a dry pan over medium heat for 4 minutes a side and re-sauce afterwards.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.