
Experience the ultimate Japanese comfort food with this easy-to-make Okonomiyaki. This savory cabbage pancake is packed with flavor, topped with a tangy homemade sauce, and finished with classic garnishes for a satisfying meal.
In a large mixing bowl, whisk together the egg, plain flour, vegetable bouillon powder, and 100ml of water until smooth. Fold in the finely shredded cabbage and season with a pinch of salt and pepper.
Heat the vegetable oil in a small, deep frying pan or skillet (approximately 19cm) over medium heat. Add the pork belly slices and fry for 4-5 minutes until the fat has rendered and the meat is golden brown.
Pour the cabbage mixture evenly over the pork belly in the pan. Cook for about 5 minutes until the bottom is dark brown and the pancake is semi-cooked. Carefully flip the okonomiyaki and cook for an additional 5 minutes until fully cooked through.
While the pancake is frying, prepare the sauce by whisking together the Worcestershire sauce, ketchup, and caster sugar in a small bowl. Season lightly to taste.
Transfer the cooked okonomiyaki to a serving plate. Brush generously with the prepared sauce, drizzle with mayonnaise, and top with shredded nori, sliced spring onions, and katsuobushi.
For a more authentic texture, you can substitute the water with dashi stock. If you don't have katsuobushi (bonito flakes), they can be omitted, but they provide a unique smoky umami flavor and a 'dancing' effect when placed on the hot pancake.





