Pork Okonomiyaki

Step 1

Place the shredded cabbage in a large bowl and add the flour, egg, and water. Stir with a spoon until the flour is fully mixed and no white streaks remain, about 1 minute.

Step 2

Heat a 10-inch skillet over medium-high heat for 1 minute until it is hot throughout. You can test by holding your hand 6 inches above the pan — you should feel heat radiating.

Step 3

Spread half of the pork belly slices in an even single layer across the entire bottom of the skillet. Cook without moving for 2 minutes until the bottoms are golden brown and crispy.

Step 4

Pour half of the batter (about 1 cup) evenly over the pork. Use the back of a spoon to spread it into a 1/4-inch-thick round pancake that covers the pork.

Step 5

Cook without moving for 4 minutes until the bottom is deep golden brown and the top looks set and slightly dry when you press it with a spoon.

Step 6

Slide a wide spatula under the pancake and flip it in one quick motion. Cook the other side for 3 minutes until it is also deep golden brown.

Step 7

Slide the finished okonomiyaki onto a serving plate. Repeat steps 3–6 with the remaining pork and batter to make a second pancake.

Step 8

Drizzle 1.5 tablespoons of okonomiyaki sauce in a thin zig-zag pattern across the top of each pancake.