Ingredients (4 servings)
|100g thinly sliced pork belly|
|100g shrimp and squid|
|3 tbsps sakura-ebi (dried sakura shrimp)|
|8 pieces scallions|
|150g wheat flour|
|3/4 cup stock|
|Ao-nori (seaweed powder)|
|Katsuo-bushi (dried bonito flakes)|
|Beni-shoga (pickled ginger) to taste|
|Okonomiyaki sauce (thick Japanese style worcester sauce)|
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.