Okonomiyaki

Ingredients

• 1 1/8 lbwhite cabbage, finely shredded
• 4 1/4 ozplain flour
• 1/2 cupdashi stock, cold
• 3eggs
• 3 1/2 ozpork belly, very thinly sliced
• 4spring onions, sliced
• 1 tbspvegetable oil
• 1/4 cupokonomiyaki sauce
• 2 tbspkewpie mayonnaise
• 1/4 ozbonito flakes

Method

1. 1

   Shred the cabbage as finely as you can manage, into strands rather than squares, and put it in a large bowl.

2. 2

   Whisk the flour into the cold dashi until smooth, then beat in the eggs. It should be thick — barely pourable.

3. 3

   Tip the batter over the cabbage with the spring onions and fold it through with your hands until every strand is just coated.

4. 4

   Heat the oil in a frying pan over medium heat, spoon in half the mixture and shape it into a thick round about the width of your hand. Lay slices of pork belly over the top and cook until the underside is deep brown.

5. 5

   Slide the pancake onto a plate, invert the pan over it, flip the whole thing back and cook until the pork is crisp and the middle is set.

6. 6

   Brush the top with okonomiyaki sauce, pipe the mayonnaise over in thin lines, and pile on the bonito flakes so they curl in the heat.