Pork okonomiyaki

Pork okonomiyaki

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
150g plain flour
1/2 teaspoon baking powder
250ml dashi stock
1 tablespoon mirin
2 eggs, lightly beaten
40g finely shredded savoy cabbage
2 spring onions, thinly sliced
1 tablespoon oil
200g pork fillet, thinly sliced on the diagonal
4 tablespoons tonkatsu sauce
4 tablespoons bonito flakes
shredded nori or nori flakes, to serve
japanese mayonnaise, to serve

Method

  1. Combine the flour and baking powder in a large bowl. Make a well in the centre and, whisking continuously, gradually add the dashi stock and mirin. Whisk in the eggs and stir through the cabbage and spring onion.
  2. Heat 1 teaspoon of the oil in a non-stick frying pan. Arrange one-quarter of the pork in the frying pan, forming a 12 cm circle. Cook for 1 minute, or until just starting to brown. Pour over one-quarter of the batter so that it just covers the pork. Cook on medium–high heat for 2 minutes, or until bubbles start to appear. Use a spatula to turn over. Brush with 1 tablespoon of the tonkatsu sauce, then continue to cook for a further 1–2 minutes, or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat this process with the remaining oil, pork, batter and tonkatsu sauce.
  3. To serve, scatter the bonito flakes and nori over the okonomiyaki and drizzle with the mayonnaise.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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