Okonomiyaki

Tap an ingredient or step to check it off.

1. 1Step 1: In a bowl, combine flour and dashi. Mix well until the batter is smooth and lump-free. Use a whisk.
2. 2Step 2: Add 140g cabbage and 1 egg, mix well.
3. 3Step 3: Heat 1 tablespoon of oil in a large fry pan or iron plate over medium heat.
4. 4Step 4: Using a ladle, pour a little less than half of the batter onto the pan. Spread it into a round pancake about 18cm (7 inches) in diameter.
5. 5Step 5: Place half of the topping cabbage (70g) on the pancake. Make a well in the center of the cabbage. Crack an egg into the well. (Note 5)
6. 6Step 6: Spread half of the pork over the pancake, covering the entire surface. Sprinkle half of the katsuobushi over it.
7. 7Step 7: Fill a ladle with a bit of batter and drizzle it back and forth across the surface (Note 5). Do not cover the entire surface. Just drop some batter across the meat pieces so they stay together when cooked.
8. 8Step 8: Cook for about 10 minutes until the bottom is light golden brown and the pancake does not bend much when lifted with a spatula.
9. 9Step 9: Turn it over with a spatula and cook for another 10 minutes or until the bottom is light golden brown.
10. 10Step 10: Turn it over again so the topping side is up. Stick a chopstick in the center and remove it to check if the middle is cooked through. If the chopstick comes out clean and dry, it's ready.
11. 11Step 11: Transfer the pancake to a plate.
12. 12Step 12: Repeat for the second pancake.
13. 13Step 13: Drizzle the sauce over the pancake, then Kewpie mayonnaise if using. Sprinkle aonori, benishoga, and katsuobushi if using.
14. 14Step 14: Cut the pancake into quarters and serve immediately.