Ingredients (4 servings)

100g thinly sliced pork belly

100g shrimp and squid

3 tbsps sakura-ebi (dried sakura shrimp)

300g cabbage

8 pieces scallions

Batter

150g wheat flour

3/4 cup stock

120g nagaimo(yam)

4 eggs

Topping

Ao-nori (seaweed powder)

Katsuo-bushi (dried bonito flakes)

Beni-shoga (pickled ginger) to taste

Vegetable oil

Okonomiyaki sauce (thick Japanese style worcester sauce)

Mayonnaise

Method
１　Cut the pork into 3cm lengths, chop the cabbage and the scallions roughly.
２　Peel and grate the nagaimo.
３　Mix the flour, stock, grated nagaimo and egg in a large bowl.
４　Put １, shrimp and squid into the batter of ３ and mix well.
５　Heat a hot plate to 200℃ with vegetable oil, pour in ４ with a circular motion, and cook for about 4 minutes.
６　When the bottom of the pancake is light brown, turn it over and cover with a lid and cook for about 4 minutes. Then cook both sides uncovered for about another 1 minute each.
７　Spread with Okonomiyaki sauce, garnish with some mayonnaise and sprinkle with ao-nori and katsuo-bushi on top.
８　Serve with beni-shoga.