Pescatarian Okonomiyaki

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 tsp baking powder
½ tsp salt
¾ cup dashi stock, cold
2 large eggs
1 tbsp soy sauce
4 cups green cabbage, finely shredded (about ½ small head)
4 scallions, thinly sliced

For the pancakes

½ lb pork belly or bacon, cut into 2-inch strips
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 tbsp neutral oil (such as vegetable oil or canola oil)

For serving

4 tbsp okonomiyaki sauce
4 tbsp japanese mayonnaise
½ cup bonito flakes (katsuobushi)
2 tsp aonori (dried green seaweed flakes)
1 tbsp pickled ginger (beni shoga), for serving (optional)

Instructions

1
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold dashi, eggs, and soy sauce and whisk until a smooth, thick batter forms with no dry streaks.
2
Add the shredded cabbage and sliced scallions to the batter and fold with a spatula until the vegetables are evenly coated. The batter will be very thick and cabbage-heavy — this is correct.

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