Okonomiyaki
Ingredients
- 8 slices pork belly, bacon, or thinly-sliced spam
- 500 g cabbage (Savoy > green)
- 120 g yamaimo (see notes)
- 120 g all-purpose flour | (1 cup)
- 4 large eggs
- 120 g water | (0.5 cup)
- 60 g sake | (0.25 cup)
- 25 g beni shoga
- 7 g katsuobushi
- 3 g Hon Dashi | (1 tsp)
- 4 scallions, cut into 1" pieces
- 1.2 g baking powder | (0.25 tsp)
- 5.6 g salt (0.5% of the weight of non-salty ingredients) | (2 tsp Diamond Crystal kosher salt)
Instructions
- In a large bowl, combine cabbage, yamaimo, eggs, water, sake, beni shoga, katsuobushi, Hon Dashi, scallions, baking powder, and salt. Mix to combine.
- Sprinkle flour in and mix thoroughly. Allow batter to rest for at least 15 minutes, up to overnight.
- Place pork belly, bacon, or spam in a cold 10” skillet, then pour batter over. Place over medium heat and cover.
- Cook covered, shaking pan occasionally, for 10-15 minutes.
- Release sides with a spatula, then carefully flip okonomiyaki onto a pan lid and slide back into pan, pork side up.
- Return to heat and cook, covered, until internal temperature reaches 175°F (~15 min).
- Transfer to plate, pork side up. Top with okonomiyaki sauce, mayo, ao nori, and katsuobushi.
Notes
- As an alternative to yamaimo, make a slurry of 10 g (4 tsp) tapioca starch and an additional ¼ tsp baking powder in 60 g (¼ cup) water.
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