This dish has been haunting me on social media so much that I had to make it. Never had it before. So I don’t know if it’s right but this is damn good eats. As my husband says, “what is this witchcraft?”
- 1 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp sugar
- 1/4 cup Mountain Yam, peeled and grated to become a slime (just add the slime)
- 3/4 dashi (3/4 water and 1 tsp instant dashi powder)
- 4 eggs
- 1/4 tempura scraps (I made tempura shrimp the night before and then while the oil was hot, drizzled tempura batter to create pea sized pieces, drain on paper towel)
- 1 medium head of cabbage, shredded or sliced thin
- Cooked corn
- 8-10 thin slices of pork belly, cut in half lengthwise
- Okonomiyaki sauce
- Kewpie Mayo
- Aonori powder
- Green onions, sliced
- Bonito flakes
Mix dry ingredients. Then add mt yam slime and dashi. Mix well and then store covered in the fridge. I left my batter over night but could be used with an hour.
When ready to cook, take batter out of fridge. Add eggs and mix. In a super large bowl, add 1/3 cabbage and mix. Keep adding batches of cabbage until it looks like most of the batter coats the cabbage and there’s a bit more between the pieces. Add the corn.
Heat non-stick pan over med/low heat. Add a bit of veggie oil and 4 slices of the pork belly overlapping each other. Dollop approx 2-2.5 cups of the cabbage mixture on top. Flatten a little with the spatula and push the sides of the cabbage mixture on the sides to form a circle. Cook for 6 mins. It should be golden brown on the bottom. Slide onto a plate. Then invert the pan on top of the plate and flip the cake back into the pan with the pork belly side now up. Flatten and shape back into a circle. Cook for another 6 mins.
Transfer to a plate. Cook the remaining 5 cakes.
When ready to serve brush approx 2 TBSP of okonomiyaki sauce on top (pork side). Zigzag Mayo across top. Sprinkle aonori powder. Add green onions and top with a handful of bonito flakes.