Okonomiyaki

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Whisk flour, eggs and dashi into a thick batter. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

3. 3

   Fold in finely shredded cabbage and spring onions without crushing them. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

4. 4

   Spoon into a hot oiled skillet and arrange pork on top.

5. 5

   Cook covered until set, flip carefully and brown the second side. Use medium-high heat and work in batches if needed; allow about 6 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

6. 6

   Glaze with sauce and mayonnaise, then add bonito flakes and aonori. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.