Okonomiyaki

In a large bowl, combine and mix the dry ingredients.

Peel and grate nagaimo in a small bowl. It can get itchy, so work quickly and rinse your hand right after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a glove.

Add the grated nagaimo and dashi in the bowl.

Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour.

Remove the core of the cabbage and mince it. Set aside to let the moisture evaporate so it won’t dilute the batter.

Cut the pork belly slices in half and set aside.

Take out the batter from the refrigerator and add 4 large eggs, 1/2 cup tempura scraps (Tenkasu/Agedama), and 1/4 cup red ginger (Kizami Beni Shoga) in the bowl. Mix well until well-combined.

Add chopped cabbage to the batter 1/3 at a time. Mix well before adding the rest.

In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400F/200C), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is 3/4 inches (2 cm)). If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.

Place 2-3 sliced pork belly on top of Okonomiyaki and cook covered for 5 minutes.

When the bottom side is nicely browned, flip over.

Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.

Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook next batch, transfer to a plate.