Okonomiyaki is one of the most popular Japanese dishes, especially in the Kansai area in the western part of Japan. This recipe is popular in that region, but in the Hiroshima prefecture they include noodles in it. There are many styles in each area of Japan. This recipe makes three servings.
For the Batter:
- 160 grams (5.6 ounces wt) all-purpose flour
- 100 cc water
For the Meat and Vegetables:
- 50 grams (1.7 ounces wt.) pork belly, very thinly sliced crosswise
- 30 ml (2 tablespoons) vegetable oil, or as needed
- 118 ml (1/2 cup) julienned eggplant
- 59 ml (1/4 cup) thinly sliced green beans
- 118 ml (1/2 cup) shredded carrot
- 50 grams (1.7 ounces wt.) bean sprouts
- 50 grams (1.7 ounces) mushrooms, chopped into 1.5 cm (1/2 inch) pieces
For the sauce and garnish:
- 30 ml (2 tablespoons) Worcestershire sauce
- 30 ml (2 tablespoons) Kewpie or other mayonnaise
- 15 ml (1 tablespoon) bonito flakes
- Heat 15 ml (1 tablespoon) oil in a large skillet over medium heat. Add the pork slices and sauté until browned. Transfer the meat to a plate.
2. In a large bowl combine the flour with 100 ml (7 tablespoons) water. Mix until smooth. Add the pork belly and vegetables, and stir to combine.
2. Return the skillet to medium heat, with a bit more oil if needed. Arrange one-third of the mixture (1 serving) in the center of the pan, and allow it to cook until browned on the underside, about 5 minutes. Turn and brown the other side, about another 5 minutes, then transfer to a heated platter to keep warm. Repeat to make three pancakes. While the pancakes are cooking, prepare the sauce.
3. For the sauce: In a small bowl, mix the Worcestershire sauce and mayonnaise.
4. To serve, place a pancake on a plate (or all three on a platter), spread each with a portion of sauce, and garnish with bonito flakes. Serve hot.