Okonomiyaki

Ingredients

• 350g cake flour (T45) - sifted
• 4 large size egg
• 450ml water
• 300g pork belly - finly sliced
• 650 - 700g cabbage (approx) - finely chopped
• 1 stick of leek - chopped
• 1 zucchini - grated
• 1 carrot - finely chopped (optional)

Seasoning for the batter
• 2 tbsp mirin
• 1/2 tsp fine salt
• 1/2 white sugar
• some of freshly grated ginger or 1 tsp ginger powder
• 2 tbsp dashi powder
• 1/2 tbsp katsuo dashi powder or 1pack katsuobushi (optional) - optional

For the sauce
• Chuno sauce, Okonomiyaki sauce and Mayonnaise as much as you want!

Instructions

• 1. Sift flour into a large bowl, and then add water and egg to mix. Stir constantly to keep lumps from forming.
• 2. Add all vegetable, carrot (optional), leek, zucchini and cabbage, all ingredients for the seasoning of batter gradually and mix together well.
• 3. In a large pan, heat 1 tbsp vegetable oil and cook some of sliced pork belly. Split the pork in 3 on the pan.
• 4. Spoon the okonomiyaki mixture on the pork and spread it into a round shape of about 1 to 1.5cm thickness. Well, it doesn't really need to be perfectly round (Optional : If you want, spread some cheese on it and put more pork belly slice). Fry over medium heat until the bottom side becomes golden brown, then turn it over with a spatula and press down on the okonomiyaki to compress. Fry it uncovered until the other side is browned.
• 5. Transfer the okonomiyaki to a plate, put sauce and mayonnaise (to your taste) on it.

• Sprinkle some "Aonori" if you like:) Serve hot!

• PS : 3 to 4 hours before slicing the pork belly, you can freeze it. It will make 'usugiri' thin-cutting easier.

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