140g of flour
4 tbsp of Yam (Yamaimo or nagaimo - optional)
120ml of dashi broth
½ tsp of baking powder (you can also use Okonomiyaki pancake premix instead)
750g of minced cabbage
6 slices of pork belly
2 tbsp of Ketchup
1 tbsp of Worcestershire sauce
1 tbsp of Oyster sauce
1 tbsp of sugar
Special Okonomiyaki Sauce
In a bowl, mix the floud and the baking powder
Add the yam if you have some mix in the dashi broth. Set aside at least 30min (until you’re ready to make the pancake).
At the last minute, add the egg and the cabbage.
In the hot pan, pour half of the batter.
Place 3 slices of pork belly on top of the batter.
When the pancake is halfway cooked through, turn it down.
Make the Pancake Dough
When the pancake is cooked, place it on a plate. Add the okonomiyaki sauce on top and the Kelly Loves Spicy Mayo.
Add all the other toppings to your liking.
Learn to cook authentic Japanese and Korean cuisine at home, with recipes from our expert chefs.