Okonomiyaki translates roughly to “what you like, grilled,” referring to the customizable nature of this thick, savory pancake, often considered the “Japanese pizza.” It is typically filled with shredded cabbage, meat/seafood, and topped with a variety of sauces.

Prep Time	Cook Time	Serves
20 minutes	25 minutes	4 large pancakes

Part A: Ingredients

• Batter: 1 cup All-Purpose Flour, $3/4$ cup Dashi (Japanese stock) or water, 2 large Eggs, 1 tsp Baking Powder.
• Filling: 4 cups Cabbage (very finely shredded), 1/2 cup Chopped Scallions, 1 lb Pork Belly (thinly sliced), 1/4 cup Tenkasu (tempura scraps, optional).
• Toppings: Okonomiyaki Sauce (sweet/savory sauce), Japanese Mayonnaise, Aonori (dried seaweed flakes), Katsuobushi (bonito flakes).

Part B: Instructions

Step 1: Make the Batter

1. In a large bowl, whisk together the flour, Dashi (or water), eggs, and baking powder until a smooth, thin batter forms.
2. Add the shredded cabbage, chopped scallions, and Tenkasu (if using) to the batter. Gently fold to combine. The mixture should be more cabbage than batter.

Step 2: Cook the Pork and Pancakes

1. Heat a griddle or large, non-stick skillet over medium-low heat. Lightly oil the surface.
2. Place 2-3 thin slices of pork belly (or bacon) directly onto the griddle.
3. Ladle about $1/4$ of the batter mixture directly on top of the pork slices, forming a thick, neat round (about 6-7 inches wide). Flatten gently with a spatula.
4. Cook for 7-8 minutes on the first side.

Step 3: Flip and Finish

1. Carefully flip the Okonomiyaki round (the pork is now on top). Cook for another 7-8 minutes. Press lightly with the spatula halfway through.
2. The pancake is done when the inside is cooked through and the outside is golden brown.

Step 4: Garnish and Serve

1. Transfer the cooked Okonomiyaki to a plate (pork side up).
2. Brush the top generously with Okonomiyaki Sauce.
3. Drizzle with a zigzag of Japanese Mayonnaise.
4. Sprinkle liberally with Aonori and the dancing Katsuobushi flakes.
5. Serve immediately.