OKONOMIYAKI PAN RECIPES

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

Steps:

• In a large bowl, whisk together egg and 1 cup dashi or water.  Add flour, baking powder, salt, and black pepper and whisk until combined.  Fold in cabbage and green onions with a large spoon.  In a large skillet over medium heat, heat 2 tablespoons of oil.  Scoop half of batter into skillet and spread into an even layer, about 1/4-inch thick.  Cook until golden on the bottom, about 3 minutes.   Lay half of pork belly evenly over the top.  Flip and lower heat to medium-low.  Do not press down on the pancake as it cooks.  Add more oil if the pan looks dry.  Cook until browned, about 3 minutes.  Transfer to a large plate, then repeat with remaining batter.  Make sauce: In a small bowl, whisk together ketchup, Worcestershire, honey, and salt.  Drizzle okonomiyaki with sauce and mayo.  Sprinkle with green onions, nori flakes, bonito flakes, and picked ginger.  Serve while hot.