Okonomiyaki are the Japanese Street Food Pancakes of your dreams. No not the fluffy pancakes that you've seen float around the internet, these are better.
For Okonomiyaki Batter:
1 cup (152g) all purpose flour
1/2 teaspoon (3g) kosher salt
1/4 teaspoon (1g) baking powder
1/2 cup (120ml) dashi
1/2 large head cabbage
2 tablespoons (30g) red pickled ginger chopped (beni shoga)
1/4 pound shrimp, poached and cut into small bite sized pieces
*optional* 1/2 cup (30g) agedama/tenkasu (tempura scrap)
1 bunch thin sliced green onion
For Homemade Okonomiyaki Sauce:
2 tablespoons (53g) lacto ketchup or regular ketchup
2 tablespoons (28ml) Worcestershire sauce
1 tablespoon (14ml) soy sauce
1 tablespooonn 14g honey
2 teaspoons (8g) molasses
Thin sliced green onion
Thin chiffonade nori
Mix flour, baking powder, salt, whole eggs and dashi. Lumps are ok.
Season your green cabbage with salt, and squeeze the water out of it.
Poach your shrimp in a bit of dashi. Cool off and cut into small pieces
Toss cabbage, shrimp, pickled ginger, agedama and onion whites in batter.
To cook the pancake, start a nonstick pan with a cooking spray in medium heat.
Add thin strips of pork belly.
Flip pancake and brush with sauce.
Flip pancake again and brush the other side with sauce.
Once pancake is done, finish with one last drizzle of sauce, finish with bonito flakes, kewpie mayonnaise, sliced green onions and nori.
Mix all ingredients in a bowl. Store and use as needed.