katsuobushi (dried bonito flakes) (skip for vegetarian)
aonori (dried green seaweed)
pickled red ginger (beni shoga or kizami beni shoga)
Gather all the ingredients.
To Prepare Okonomiyaki Batter
In a large bowl, combine 1 cup (120 g) all-purpose flour, Â¼ tsp salt, Â¼ tsp sugar, and Â¼ tsp baking powder and mix all together.
Peel and grate nagaimo in a small bowl (I use this grater that I love). Note: I don’t have any issues, but you may get itchy by touching nagaimo. Work quickly and rinse your hands immediately after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a kitchen glove.
Add the grated nagaimo and dashi in the bowl.
Mix all together till combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. Tip: This relaxes the gluten in the batter and improves the flavor and texture (fluffier). Some okonomiyaki shops refrigerate the batter overnight. Meanwhile, you can prepare the okonomiyaki sauce and other ingredients.
To Make Okonomiyaki Sauce
Meanwhile, gather all the ingredients for okonomiyaki Sauce.
Combine 1 Â½ Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 Â½ Tbsp Worcestershire sauce in a small bowl. Mix all together until sugar is completely dissolved.
To Prepare Other Ingredients
Discard the core of the cabbage and then mince the cabbage leaves.
Cut the pork belly slices in half and set aside.
To Cook Okonomiyaki
After one hour, take out the batter from the refrigerator. Add 4 large eggs, Â½ cup (8 Tbsp) tempura scraps (tenkasu/agedama), and Â¼ cup (4 Tbsp) pickled red ginger (kizami beni shoga) in the bowl. Mix well until well-combined.
Add chopped cabbage to the batter â at a time. Mix well before adding the rest.
In a large pan, heat vegetable oil on medium heat. When the frying pan is hot (400ÂºF or 200ÂºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (final thickness is Â¾ inches or 2 cm). If youâre new to making okonomiyaki, make a smaller and thinner size so itâs easier to flip.
Place 2-3 sliced pork belly on top of okonomiyaki and cook covered for 5 minutes.
When the bottom side is nicely browned, flip over.
Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. If youâre going to cook the next batch, transfer to a plate.
Here are the ingredients for toppings. Apply okonomiyaki sauce with a brush or spoon, add Japanese mayonnaise in zigzagging lines (optional), and sprinkle dried bonito flakes (katsuobushi). You can also put dried green seaweed (aonori), chopped green onions, and pickled red ginger on top for garnish.