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1
In a bowl, add the cake flour (or ready to use okonomiyaki powder), yam potato powder, and bonito flake powder.
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2
Add 50g of water and mix.
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3
At this point, the batter will become sticky.
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4
Julienned cabbage will help add air to the batter and make fluffy okonomiyaki.
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5
It's best to have lots of cabbage.
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6
Add the batter from step 2, tempura crumbs, red pickled ginger to the cabbage and mix together.
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7
You might think there isn't enough batter at this point but we will add an egg later, so it's fine.
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8
Once the ingredients are well incorporated, crack an egg and mix.
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9
It should look something like this.
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10
Oil a pan and turn the heat to high to cook the okonomiyaki.
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11
Add thinly sliced pork belly on top.
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12
Once the surface starts to brown, flip it over before it burns.
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13
Cook the pork belly side over high heat and once it starts starts to brown, lower the heat and cover with a lid to steam.
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14
Flip the okonomiyaki over again once it has cooked all the way through.
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15
The grease from the pork fat works as extra oil to the pan.
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16
Once it's all done, smear Japanese Worcestershire-style sauce, mayonnaise, aonori dried powdered seaweed, and bonito flake powder on top.
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17
You can also add mustard if you like.
