Japanese Cabbage Pancake with Pork Belly and Squid

Name: Japanese Cabbage Pancake with Pork Belly and Squid (Okonomiyaki Osaka-Style)
Cuisine: Japanese
Ingredients: 280 g (10 oz/2¼ cups) plain (all-purpose) flour; 225 ml (7½ fl oz/scant 1 cup) water; 1 tsp fine sea salt; 1 tsp baking powder; 2 tsp caster (superfine) sugar; 2 tsp instant dashi powder; 100 g (3½ oz) nagaimo (Japanese yam), peeled and finely grated; 100 g (3½ oz) nagaimo (Japanese yam), peeled and finely grated; 4 eggs, lightly beaten; 350 g (12 oz) cabbage, chopped; 100 g (3½ oz) kimchi, chopped; 100 g (3½ oz) carrots, shredded; 50 g (2 oz) spring onions (scallions), finely sliced; 50 g (2 oz) spring onions (scallions), finely sliced; 4 tbsp toasted sesame oil; 100 g (3½ oz) pork belly, thinly sliced; 100 g (3½ oz) baby squid, cut into small slices; Japanese mayonnaise; okonomiyaki sauce; red pickled ginger (Japanese beni shoga); red pickled ginger (Japanese beni shoga); aonori (green powdered nori seaweed); aonori (green powdered nori seaweed); katsuobushi flakes

Okonomiyaki Osaka-Style

Preparation info

Makes
8
large pancakes

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

The quintessential Osaka street food, okonomiyaki toppings may vary but squid and pork belly are popular choices. Using grated nagaimo (Japanese yam) will make for a fluffy and light batter, or you can buy okonomiyaki flour which contains it in dry form. Okonomiyaki pancakes are easy to make and a delicious all-in-one meal.

Ingredients

For the batter

280 g (10 oz/2¼ cups) plain (all-purpose) flour
225</

Asia
Japan
Cake
Main course
Vegan

Method

Start by making the batter. In a bowl large enough to accommodate all the batter ingredients, mix the flour, water, salt, baking powder, sugar, dashi powder and nagaimo yam. Cover and refrigerate for at least an hour.
Just before frying, add the eggs, cabbage, kimchi, carrots, spring onions (scallions) and the red pickled ginger to the batter. Mix well until al