Fluffy Okonomiyaki with Tomato

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Cooking Steps

1. 1

   Coarsely chop the cabbage. Slice the tomato into 5mm thick rounds. Cut the thinly sliced pork belly into 3cm wide pieces.

   Advice: Coarsely chopping the cabbage leaves a crunchy texture in the okonomiyaki, which enhances satisfaction. Cut the pork belly to a uniform size for even cooking.

   Ingredients

   Cabbage 300g

   Tomato 1/2

   Pork belly, thinly sliced 100g
2. 2

   In a bowl, add cake flour, water, dashi powder, and egg. Whisk well until no lumps remain. Be careful not to overmix, as it can become sticky.

   Advice: Overmixing the batter can lead to too much gluten development, making the cooked okonomiyaki tough. The trick to a fluffy finish is to stop mixing when a little bit of flouriness still remains.

   Ingredients

   Cake flour 100g

   Water 120ml

   Dashi powder 1/2tsp

   Egg 1
3. 3

   Add the chopped cabbage to the batter bowl and mix until the batter and cabbage are evenly combined.

   Advice: Ensuring the cabbage is well coated with the batter prevents it from falling apart when cooked. However, again, avoid overmixing.

   Ingredients

   Cabbage 300g
4. 4

   Heat half of the 1 tbsp vegetable oil in a frying pan over medium heat. Pour half of the batter into the pan in a round shape, then place half of the thinly sliced pork belly and half of the tomato on top. Lightly embed the tomatoes into the batter.

   Advice: Lightly embedding the tomatoes in the batter prevents them from drying out too much while cooking, helping to retain their juiciness. It also makes it less likely for the ingredients to fall off when flipping.

   Ingredients

   Vegetable oil 1tbsp

   Pork belly, thinly sliced 100g

   Tomato 1/2
5. 5

   Cover and cook on low heat for 5 minutes. Once the surface has set, flip it all at once with a spatula.

   Advice: The okonomiyaki is ready to flip when the surface looks slightly dry, the surrounding batter has set, and the bottom is golden brown. If you're unsure, gently lift the edge with a spatula to check.

   ⏱ Cook 5 min
6. 6

   Cover again and cook on low heat for another 7 minutes. Insert a bamboo skewer; if no raw batter comes out, it's done.

   Advice: If clear liquid comes out when you insert a bamboo skewer, it's done. If white batter sticks to it, continue cooking a bit longer. Be careful not to burn it.

   ⏱ Cook 7 min
7. 7

   Once cooked, transfer to a plate, drizzle with okonomiyaki sauce and mayonnaise, then sprinkle with bonito flakes and aonori. Cook the remaining batter in the same way.

   Advice: For an even more refreshing taste, you can add pickled ginger (beni shoga) as a garnish. Enjoy it hot off the pan!

   Ingredients

   Okonomiyaki sauce appropriate amount

   Mayonnaise appropriate amount

   Bonito flakes appropriate amount

   Aonori (green laver) appropriate amount