Pork okonomiyaki

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1 cup plain flour
• 1/4 tsp salt, 1/4 tsp sugar and 1/4 tsp baking powder
• 160 g grated nagaimo yam
• 180 ml dashi stock
• 640 g chopped, well-drained cabbage
• 225 g thin pork belly slices
• 4 eggs
• 1/2 cup tenkasu (tempura scraps)
• 1/4 cup pickled red ginger
• Oil for frying; okonomiyaki sauce, mayonnaise, bonito and aonori to serve

Step-by-step method

1. Mix flour, salt, sugar and baking powder with nagaimo and dashi; rest in the fridge for 1 hour.
2. Stir in eggs, tenkasu and two thirds of the ginger; gradually fold in cabbage.
3. Heat an oiled pan and shape a pancake from one quarter of the mixture.
4. Lay pork on top; cook for about 5 minutes, turn and cover for another 5 minutes.
5. Uncover and cook until the centre and pork are done; repeat with remaining pancakes.
6. Serve with sauce, mayonnaise, bonito, aonori and reserved ginger.