Ingredients
Units
Scale
- 1 cup All pour pose flour
- 1 tsp. Baking powder
- 1 tsp. Salt
- 3/4 cup Dashi broth (Click HERE for the recipe)
- 1 1/2 Tbs. Nagaimo, Japanese mountain yam (Optional)
- 5 cups Green cabbage, cut into 1/2” pieces
- 2 Green onions, chopped
- 4 oz. Small shrimp, if it’s large size, cut into bit sizes
- 2 Eggs
- 2 Tbs. Cooking oil
- 6 of thin slices pork belly (6 oz.) (You can substitute bacon)
For Sauce
For Garnish
- Aonri, Japanese dried green seaweed powder
- Katsuobushi, dried & smoked bonito plakes
- Chopped green onion
Instructions
- In a large bowl, combine flour, baking powder, salt. Add in dash broth, and whisk until smooth and no rumps.
- Stir in Nagaimo, cabbage, green onion, shrimp and egg.
- Heat a large skillet over medium heat; add oil and swirl to coat. Add half of okonomiyaki batter and spread evenly about 1” thick. Cover with a lid and cook for 5 minutes.
- Place pork belly slices on top of okonomiyaki and carefully flip it over. Cover with a lid and cook additional 5 minutes or until okonomiyaki is all the way cooked through.
- Remove from heat and repeat with remaining ingredients.
Brush okonomiyai with okonomi sauce, top with Japanese mayonnaise and then sparkle with Aonori, Katsuobushi and chopped green onion.
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- Prep Time: 10 mins
- Cook Time: 15 mins
