1/4 tsp kosher/sea salt (Diamond Crystal; if table salt, use half)
1/4 tsp sugar
1/4 tsp baking powder
5.6 oz nagaimo/yamaimo, 2-3″
3/4 cup dashi
4 large eggs
1/2 cup tenkasu/agedama (tempura scraps)
1/4 cup pickled red ginger
1 large cabbage (1.5 lbs)
Prep Ingredients
1/2 lb sliced pork belly, shrimp, or squid
Canola or vegetable oil
Quick Okonomiyaki Sauce
1 1/2 Tbsp sugar
2 Tbsp oyster sauce
4 Tbsp ketchup
3 1/2 Tbsp Worcestershire sauce
Toppings
Okonomiyaki sauce
Japanese mayonnaise (kewpie)
Katsuobushi
Aonori
Scallions
Pickled red ginger
Directions
Prepare batter. In a large bowl, mix 1 cup all-purpose flour, 1/4 tsp salt, 1/4 tsp sugar, and 1/4 tsp baking powder.
Peel and grate nagaimo in a small bowl. You may get itchy by touching nagaimo. Work quickly and rinse your hands immediately after. Nagaimo is very slimy and slippery, so make sure you have a good grip if you wear a kitchen glove.
Add the grated nagaimo and dashi to the dry ingredients.
Mix together until combined. Cover the bowl with plastic wrap and let it rest in the refrigerator for at least one hour. This relaxes the gluten in the batter and improves the flavor and texture . Some okonomiyaki shops refrigerate the batter overnight.
Prepare okonomiyaki sauce. Combine 1 1/2 Tbsp sugar, 2 Tbsp oyster sauce, 4 Tbsp ketchup, and 3 1/2 Tbsp Worcestershire sauce in a small bowl. Mix until sugar is completely dissolved.
Final preparations. Discard the core of the cabbage and then mince the cabbage leaves. Cut the pork belly slices in half and set aside.
Remove batter from the refrigerator. Add 4 large eggs, 1/2 cup tenkasu, and 1/4 cup pickled red ginger. Mix until well combined.
Add chopped cabbage to the batter in thirds. Mix completely before adding another batch.
In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. If you’re new to making okonomiyaki, make a smaller and thinner size so it’s easier to flip.
Place 2-3 sliced pork belly on top of okonomiyaki and cook, covered, for 5 minutes. When the bottom is nicely browned, flip over.
Gently press the okonomiyaki to fix the shape and keep it together. Cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer to a plate.
Serve. Apply okonomiyaki sauce with a brush or spoon, add Japanese mayonnaise in zigzagging lines, and sprinkle with katsuobushi. You can also top with aonori, scallions, and pickled red ginger
Storing prepared okonomiyaki. Wrap each okonomiyaki, without sauce and toppings, in aluminum foil. and then put it in a freezer bag. Store in the refrigerator for up to 3 days and in the freezer for a month.
Reheating. Defrost first, and put in a toaster oven or oven to heat up. Alternately, cook from frozen in an air fryer at 390 degrees for 12 minutes.