Okonomiyaki お好み焼き

I'm a home chef living in Orinda, California.

1 cup all-purpose flour (plain flour) (weigh your flour; for weights, click the Metric button; or use the “ fluff and sprinkle“ method and level it off)

¼ tsp Diamond Crystal kosher salt

¼ tsp sugar

¼ tsp baking powder

5.6 oz nagaimo/yamaimo (mountain yam) ( 2 to 3 inches, 5 to 8 cm)

¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

subheading: For the Okonomiyaki:

½ head green cabbage (large; 1.4 lb, 640 g)

¼ cup pickled red ginger (beni shoga or kizami beni shoga)

½ lb sliced pork belly ( 8 slices; you can slice your own; or substitute shrimp, squid, or mushrooms)

4 large eggs (50 g each w/o shell)

½ cup tenkasu/agedama (tempura scraps) ( 24 g)

neutral oil (for cooking the okonomiyaki)

Directions at justonecookbook.com

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