Okonomiyaki

🔥 Prep

• Measure out 100 g all‑purpose flour into a mixing bowl.
• Crack 2 eggs into the bowl and whisk lightly.
• Shred the 200 g cabbage finely (about 2‑3 mm strips).
• Slice the 50 g pork belly into thin strips (~5 mm wide).
• Measure 2 tbsp okonomiyaki sauce into a small dish for later use.
• (Optional) Prepare toppings such as Japanese mayo, aonori, and katsuobushi.

🔥 Cook

• 1. Add about 60 ml cold water to the flour‑egg mixture and stir until a smooth batter forms; fold in the shredded cabbage until evenly coated.
• 2. Heat a non‑stick skillet or griddle over medium heat and lightly oil the surface.
• 3. Place the pork belly strips in a line on the hot pan and cook for 1‑2 minutes until they start to render fat.
• 4. Pour an appropriate amount of batter (about ⅓ of the mixture) over the pork, spreading it into a round ~12 cm diameter pancake.
• 5. Cook the pancake for 3‑4 minutes on medium heat until the edges look set and the underside is golden brown.
• 6. Flip the pancake carefully using a spatula and cook the other side for another 3‑4 minutes on medium heat until cooked through and both sides are browned.
• 7. Transfer the cooked okonomiyaki to a plate, drizzle with the 2 tbsp sauce, and add optional toppings (mayonnaise, aonori, katsuobushi) as desired.
• 8. Repeat steps 2‑7 for the remaining batter and pork, adjusting heat to medium if the pan becomes too hot.

🔥 Serve

• Serve each okonomiyaki hot, straight from the pan, with extra sauce on the side for dipping.
• Accompany with pickled ginger (beni shoga) and a wedge of lemon for brightness.
• Pair with a light Japanese beer or green tea to complement the savory flavors.