Okonomiyaki with Pork Belly

Step 1

In a mixing bowl, whisk together flour, dashi stock, eggs, and salt until smooth. The batter should be thick but pourable, like pancake batter. Let rest for 5 minutes.

Step 2

Finely shred the cabbage and fold it into the batter, mixing gently until just combined. The mixture should be chunky with visible cabbage pieces.

Step 3

Heat 1.5 tbsp oil in a large skillet over medium-high heat. Arrange half the pork belly slices in a circle, forming the base layer, and cook 2-3 minutes until starting to crisp.

Step 4

Pour half the cabbage batter over the pork belly, using a spatula to spread it into an even 0.5-inch thick pancake. Cook 4-5 minutes over medium heat, undisturbed, until the bottom is golden brown.

Step 5

Slide the okonomiyaki onto a large plate, then carefully flip it back into the skillet (browned side up) using two spatulas. Cook the other side 3-4 minutes until golden and the pork is cooked through.

Step 6

Transfer to a serving plate. Drizzle okonomiyaki sauce in a crosshatch pattern across the top, then zigzag Japanese mayonnaise over it. Top with bonito flakes and aonori; the heat will make the bonito flakes wave.

Step 7

Repeat steps 3–6 with remaining ingredients to make a second pancake. Serve hot, cutting into wedges with a spatula.