Okonomiyaki

• 1/2 cup flour, sifted
• 3 eggs
• 1/3 cup water
• 1 pinch dashi (bonito fish) powder optional
• 1/3 cup nagaimo (Chinese yam), grated optional
• 2 cups cabbage, chopped
• 1 green onion, chopped
• 3 tablespoons beni shoga (pickled ginger) optional
• 4 tablespoons tenkasu (deep fried tempura batter) optional
• 6 slices of pork belly
• tonkatsu sauce & mayonnaise
• aonori (dried seaweed flakes) optional
• katsuobushi (dried bonito flakes) optional

1. Mix the flour, eggs, water, dashi powder, and nagaimo.
2. Add the cabbage, green onion, beni shoga, and tenkasu.
3. Heat a large frying pan to medium and add oil.
4. Pour half the batter into a circle shape.
5. Place 3 slices of pork belly on top.
6. Put on a lid and cook for 5 minutes.
7. Flip, and cook the other side without a lid for 4 minutes.
8. Flip again. Spread tonkatsu sauce and mayonnaise on top. Sprinkle aonori and katsuobushi liberally.

flour, eggs, water, cabbage, green onion, beni shoga, tenkasu, pork belly, tonkatsu sauce

Taken from food52.com/recipes/34221-okonomiyaki (may not work)