Скачать или смотреть Okonomiyaki

Okonomiyaki (Japanese Savoury Pancake)

Ingredients

125g (4.4oz) plain flour
½ tbsp baking powder
½ tbsp baking soda
40g (1.4oz) cornflour (cornstarch)
175ml (¾ cup) dashi stock
1 egg
100g (3.5oz) pork belly, skin removed and sliced thinly
⅛ green cabbage, finely shredded
2 tbsp pickled ginger, diced
100ml (⅓ cup) okonomiyaki sauce
100ml (⅓ cup) Japanese mayonnaise (Kewpie)
handful of bonito flakes
2 spring onions, finely sliced
ground nori (seaweed flakes)
salt, to taste
oil, for frying

Method
In a large bowl, whisk together the flour, baking powder, baking soda, and cornflour.
Make a well in the centre and add the egg and dashi stock. Whisk until you have a smooth batter.
In a separate bowl, season the shredded cabbage with a pinch of salt and set aside for a few minutes to draw out excess moisture.
Add the white parts of the sliced spring onions to the batter, setting the green tops aside for garnish.
Squeeze out any excess moisture from the cabbage, then stir it into the batter along with the pickled ginger.
Heat a cast-iron or non-stick pan over medium-high heat and add a couple of tablespoons of oil.
Add the sliced pork belly and fry for 2–3 minutes on each side until golden.
Pour the batter over the pork belly, spreading it evenly across the pan.
Cook for 4–5 minutes until bubbles appear on the surface.
Carefully flip the pancake and cook for another 4–5 minutes until fully cooked through and golden brown.
Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayo. Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger.

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