Okonomiyako
Ingredients:
The Pancakes
1 head of cabbage (about 800-1000 grams), thinly shredded
½ lb pork belly, thinly sliced
1 cup flour
¼ tsp diamond crystal kosher salt
¼ tsp sugar
¼ tsp baking powder
6 oz nagaimo (japanese yam), grated
¾ cup desi (homemade or instant)
4 large eggs
4 tbsp avocado oil (for frying, 1 tbsp per pancake)
½ cup tenkasu (tempura scraps_
¼ cup beni shoga (pickled red ginger, plus more for garnishing)
katsuobushi, for garnish
aonori (Japanese sea laver), for garnish
Kewpie mayo, for garnish
The Sauce
2 tbsp sugar
3 tbsp oyster sauce
¼ cup worcestershire sauce
¼ cup ketchup
Steps:
Whisk together flour, salt, sugar and baking powder in a large mixing bowl. Whisk in yam and dashi until thick. Cover mixture and let rest in the refrigerator for 1 hour.
Make the sauce while you wait by whisking together sugar, oyster sauce, worcestershire and ketchup until combined.
Once your batter has fully rested, whisk in eggs, beni shoga and tenkasu until fully combined. Gradually mix in cabbage by hand to ensure even distribution.
Heat 1 tbsp of avocado oil on a nonstick or cast iron skillet over medium/high heat. Put ¼ of the batter in the center of the pan. Using a spatula, shape the batter into a circle and pat it down to desired thickness. Layer pork belly on top and cover. Cooke for 5 minutes (until the bottom is browned).
Flip the pancake and recover, cooking for 7-10 minutes (until well browned)
Flip once more and cook uncovered for another 2-3 minutes.
Plate and brush with okonomiyaki sauce. Then drizzle with kewpie. Garnish with more beni shoga, katsuobushi and aonori.