A savory, highly customizable Japanese cabbage pancake, bound by a yam-infused batter and griddled to develop a crisp exterior while maintaining a soft, steamy interior, finished with an iconic crosshatch of sauces.
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The Batter. Whisk the okonomiyaki flour with the cool dashi stock. Let it rest for 10 minutes , then gently fold in the eggs, shredded cabbage, and tenkasu. Do not overmix; air must remain in the batter.
The Griddle. Heat a teppan or large cast-iron skillet to 400°F (200°C). Pour the batter onto the hot surface, shaping it into a thick, 1-inch high circle.
The Pork. Lay the thin slices of pork belly over the top of the uncooked batter.
The Flip. Once the bottom is deeply browned (about 5 minutes ), flip the pancake confidently. Press down lightly to crisp the pork belly.
The Dress. When fully cooked, transfer to a plate. Brush generously with okonomiyaki sauce. Squeeze the mayonnaise over it in a crosshatch pattern. Sprinkle with aonori and top with katsuobushi, which will dance in the heat.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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