Main course

Okonomiyaki

Osaka-style okonomiyaki of cabbage in light dashi batter, griddled with pork slices and finished with sauce and bonito flakes.

What you’ll need

• cabbage: 700 g
• flour: 250 g
• dashi: 300 ml
• eggs: 4 pcs
• pork belly: 300 g
• okonomiyaki sauce: 120 ml
• bonito flakes: 30 g
• vegetable oil: 30 ml
• salt: 4 g

How to make it

1. Chop the cabbage into roughly 5 mm pieces and dry well. Cut the pork belly into thin 8-10 cm slices.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.