Okonomiyaki Recipe | Food Network UK

Ingredients

• 3 large eggs
• 120ml Dashi (recipe follows), 1/2 teaspoon instant dashi powder, such as Ajinomoto’s Hondashi, dissolved in 120ml water
• 1 heaping teaspoon kosher salt
• 90g all-purpose flour
• 40g potato starch or cornstarch
• 1 teaspoon baking powder
• Bagged coleslaw mix
• 1 bunch scallions, sliced
• 2 tablespoons vegetable oil
• 8 thin slices uncured pork belly, halved crosswise (about 4 ounces total; see Cook’s Note)
• For serving:
• Okonomi sauce
• Mayonnaise, preferably Japanese Kewpie and in a squeeze bottle
• Beni shoga or kizami beni shoga (red pickled ginger; optional), drained
• Aonori (powdered or flaked dried green seaweed; optional)
• Katsuobushi (dried bonito flakes; optional)
• Dashi:
• One 4-inch-square piece kombu (dried kelp; about 10 grams)
• 15g packed katsuobushi (dried bonito flakes)