Okonomiyaki Osaka

Name: Okonomiyaki Osaka
Cuisine: japanese
Ingredients: 200 g all‑purpose flour; 150 ml dashi stock; 100 ml water; 2 large eggs; 300 g finely shredded cabbage; 2 green onions, thinly sliced; 50 g tenkasu (tempura scraps); 2 tbsp pickled ginger, minced; 150 g pork belly slices; 3 tbsp okonomiyaki sauce; 2 tbsp Japanese mayonnaise; 1 tbsp aonori (dried seaweed flakes); 1 tbsp katsuobushi (bonito flakes)

Ingredients

200 g all‑purpose flour
150 ml dashi stock
100 ml water
2 large eggs
300 g finely shredded cabbage
2 green onions, thinly sliced
50 g tenkasu (tempura scraps)
2 tbsp pickled ginger, minced
150 g pork belly slices
3 tbsp okonomiyaki sauce
2 tbsp Japanese mayonnaise
1 tbsp aonori (dried seaweed flakes)
1 tbsp katsuobushi (bonito flakes)

Instructions

1Mix flour, dashi, water, and eggs in a bowl to form a smooth batter.
2Add shredded cabbage, green onions, tenkasu, and pickled ginger; fold gently until evenly coated.
3Heat a non‑stick skillet over medium‑high heat and lightly oil; pour half the batter to form a 12‑cm pancake.
4Lay pork belly slices on top, press lightly, and cook 4‑5 minutes until the bottom is golden and the pork releases its fat.
5Flip the pancake, cook another 4‑5 minutes, then drizzle okonomiyaki sauce and Japanese mayo in a criss‑cross pattern.
6Sprinkle aonori and katsuobushi over the hot pancake; the heat will cause the flakes to dance.
7Slide onto a serving plate, cut into quarters, and serve immediately.

Source: llm-generated