Okonomiyaki Recipe お好み焼き

subheading: For the Okonomiyaki Batter:

1 cup all-purpose flour (plain flour) (If you use a measuring cup, follow this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off)

¼ tsp kosher salt (Diamond Crystal; use half for table 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; click to learn more) (You can make the standard kombu + katsuobushi Awase Dashi or use ¾ cup water + 1 tsp dashi powder; for vegan/vegetarian, make Vegan Dashi)

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

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

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

subheading: For the Other Ingredients:

1 head green cabbage (large; 1.6 lb, 740 g)

½ lb sliced pork belly (You can thinly slice the pork belly if your pork belly is a slab. You can substitute with shrimp or squid. For a vegetarian version, skip the pork and use various mushrooms.)

neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking the okonomiyaki)

subheading: For the Quick Okonomiyaki Sauce:

1½ Tbsp sugar

2 Tbsp oyster sauce

4 Tbsp ketchup

3½ Tbsp Worcestershire sauce

Directions at justonecookbook.com

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