Okonomiyaki Recipe | Food Network UK

Name: 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)

foodnetwork.co.uk

This mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 3 people.

View full recipe on foodnetwork.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.

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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)