Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups dashi broth (or substitute with water)
- 4 large eggs
- 2 cups shredded cabbage
- 1 cup chopped green onions
- 1/2 cup sliced cooked pork belly or bacon (optional)
- 1/2 cup tenkasu (tempura scraps) or panko breadcrumbs
- 1/4 cup pickled ginger, chopped
- Vegetable oil, for frying
- Okonomiyaki sauce (store-bought or homemade)
- Japanese mayonnaise
- Aonori (dried seaweed flakes) and katsuobushi (bonito flakes), for garnish
Instructions:
1. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dashi broth while whisking to create a smooth batter.
2. Beat the eggs in a separate bowl, then add them to the batter mixture and whisk until well combined.
3. Add the shredded cabbage, chopped green onions, sliced pork belly or bacon (if using), tenkasu or panko breadcrumbs, and pickled ginger to the batter. Mix everything together until evenly distributed.
4. Heat a large non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil.
5. Pour a ladleful of the okonomiyaki batter onto the skillet, spreading it out into a round pancake shape with a thickness of about 1/2 inch.
6. Cook the okonomiyaki for 3-4 minutes on one side until the bottom is golden brown and crispy.
7. Carefully flip the okonomiyaki using a spatula and cook for an additional 3-4 minutes on the other side until both sides are golden brown and the center is cooked through.
8. Once cooked, transfer the okonomiyaki to a serving plate and drizzle generously with okonomiyaki sauce and Japanese mayonnaise.
9. Sprinkle with aonori and katsuobushi for added flavor and presentation.
10. Serve the okonomiyaki hot, cut into wedges, and enjoy the savory goodness of this classic Japanese dish!
11. Repeat the process with the remaining batter to make more okonomiyaki, adjusting the heat as needed to prevent burning.
12. Feel free to customize your okonomiyaki with additional toppings like bonito flakes, sliced green onions, or pickled ginger, according to your preference.