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.


Blistered Shishito Peppers

I love the roulette experience of eating these. You never know when you might get a spicy one. These are such an easy appetizer that can be done in less than 10 mins.

  • Fresh shishito peppers (~25)
  • Avocado oil or other neutral oil
  • Flaky salt
  • Furikake, optional
  • Ranch dip, optional
  • Togarashi, optional

Heat a cast iron skillet on med/high until water drops sizzle and evaporated quickly.

Toss peppers with oil to just coat.

In a single layer with sufficient space between each pepper, put peppers on hot skillet. Let sit 2-4 mins until brown and blistered. Turn and blister the other side. Note, it will get a little Smokey so keep your exhaust on.

Once blistered, you want the peppers to remain a little crunchy. So don’t over cook or they’ll get too soft and unpleasant. Remove from skillet and toss with salt and any other toppings of your choice. Serve with dipping sauce or plain.