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1
Wrap the tofu in paper towels, place it on a plate, weigh it down, and let it sit for 10–20 minutes to drain excess water.
2
Cut off the cabbage core and roughly chop the cabbage.
3
Season the pork belly with salt and pepper.
4
Blot the drained tofu again with paper towels to remove more moisture, then place it in a bowl and mash it up.
5
Crack the egg into the bowl and whisk everything together thoroughly.
6
Add the cabbage, pickled red ginger, and dashi powder, sprinkle in a little more salt and pepper, and mix briefly.
7
Add the potato starch and mix until combined into a batter.
8
Heat sesame oil in a frying pan over medium heat for about 30 seconds, then pour in half the batter and spread it out evenly.
9
Arrange the pork slices on top, cover with a lid, and cook over medium-low heat for about 4 minutes until golden brown underneath.
10
Flip the okonomiyaki, press it down gently, cover again, and cook for another 3 minutes until both sides are golden and cooked through.
11
Plate the okonomiyaki, drizzle with okonomiyaki sauce and mayonnaise, top with bonito flakes and aonori, and add chopped green onion if desired to finish.
PrimedTableBETA
