Okonomiyaki Pizza

• •1 cup all-purpose flour
• •1 dashi stock, cold (or 1 cup water + 1 tsp dashi powder)
• •2 large eggs
• •0.3 cup nagaimo (Japanese mountain yam), peeled and finely grated
• •0.5 teaspoon baking powder
• •0.3 teaspoon salt
• •4 cups green cabbage, finely shredded
• •0.5 cup green onions, thinly sliced
• •0.5 cup tenkasu (tempura scraps)
• •2 tablespoon beni shoga (red pickled ginger), chopped
• •6 oz pork belly, thinly sliced (about 1/16-inch thick)
• •4 oz shrimp, peeled, deveined, tails removed
• •2 tablespoon vegetable oil
• • to taste okonomiyaki sauce
• • to taste Japanese mayonnaise (Kewpie recommended)
• • to taste katsuobushi (bonito flakes)
• • to taste aonori (dried green seaweed flakes)

Instructions

1. 1

   If using dashi powder, prepare the dashi stock by dissolving 1 teaspoon of dashi powder in 1 cup of hot water, then let it cool completely. Ensure it's cold before mixing.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, cold dashi stock, eggs, grated nagaimo (if using), baking powder, and salt until just combined. Do not overmix; a few lumps are fine.

3. 3

   Gently fold in the shredded green cabbage, sliced green onions, tenkasu, and chopped beni shoga into the batter. The mixture will be very thick and mostly cabbage.

4. 4

   Heat 1 tablespoon of vegetable oil in a large (10-12 inch) non-stick pan or griddle over medium heat. For a 'pizza' size, you will likely make two batches. For individual servings, use a smaller pan.

5. 5

   Pour half of the okonomiyaki mixture into the heated pan, spreading it evenly to form a thick, round pancake about 8-10 inches in diameter. Arrange half of the thinly sliced pork belly and half of the shrimp evenly over the top of the wet batter.

6. 6

   Cover the pan and cook for 5-7 minutes, or until the bottom is golden brown and crispy, and the edges appear set. The pork belly will start to cook.

7. 7

   Carefully flip the okonomiyaki 'pizza' using a large spatula. If the toppings shift, gently rearrange them. Cover again and cook for another 5-7 minutes, or until the pork belly is cooked through, the shrimp are pink, and the pancake is cooked through to the center.

8. 8

   Transfer the cooked Okonomiyaki Pizza to a cutting board. Repeat steps 4-7 with the remaining oil, batter, pork belly, and shrimp to make the second 'pizza'.

9. 9

   Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with katsuobushi and aonori. The katsuobushi will 'dance' from the residual heat.

10. 10

    Cut into wedges like a pizza and serve immediately while hot. Enjoy!

Chef's Tips

• 💡Do not overmix the batter; a few lumps are perfectly fine and help prevent a tough texture.
• 💡Ensure your dashi stock is cold when mixing the batter. This helps create a lighter, fluffier pancake.
• 💡For an extra fluffy texture, gently fold the cabbage and other ingredients into the batter, rather than vigorously stirring.
• 💡Use a good quality non-stick pan and a large, sturdy spatula for easy flipping.
• 💡Adjust the amount of okonomiyaki sauce and mayonnaise to your personal preference. Don't be shy!
• 💡If you don't have nagaimo, you can omit it, but it contributes to the traditional fluffy texture. You can substitute with a tablespoon of grated potato for a slight thickening effect, though the texture will be different.