Japanese cabbage pancake (Okonomiyaki) | LiveLCA

Ingredients

• 4 large eggs (50 g each w/o shell)
• aonori (dried green laver seaweed)
• ¼ tsp baking powder
• 1 cup all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level off)
• ½ cup tenkasu/agedama (tempura scraps) (24 g)
• ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
• ½ lb sliced pork belly (or slice your own; you can substitute with shrimp, squid, or mushrooms)
• 1½ Tbsp sugar
• neutral oil (for cooking the okonomiyaki)
• ¼ tsp Diamond Crystal kosher salt
• 1 head green cabbage (large; 1.6 lb, 740 g)
• okonomiyaki sauce
• ¼ tsp sugar
• green onions/scallions (chopped)
• ¼ cup pickled red ginger (beni shoga or kizami beni shoga)
• 2 Tbsp oyster sauce
• pickled red ginger (beni shoga or kizami beni shoga)
• 3½ Tbsp Worcestershire sauce
• Japanese Kewpie mayonnaise
• 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)
• katsuobushi (dried bonito flakes) (skip for vegetarian)
• ¼ cup ketchup