Kansai-style Okonomiyaki

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 cup flour
• 2 eggs
• 1/3 cup water
• 2 cups cabbage, finely chopped
• 4 green onions, finely chopped
• 1 tablespoon pickled ginger, finely chopped
• 1/2 lb lamb belly, cut in very thin strips
• kewpie mayonnaise
• okonomi sauce
• bonito flakes
• pam cooking spray or vegetable oil

Recipe

• 1 in a large bowl, beat together the eggs, nagaimo and water.
• 2 slowly beat in the okonomiyaki mix until it is well incorporated with the nagaimo/egg mixture. this is your okonomiyaki batter.
• 3 mix the cabbage, kimchee, green onions and pickled ginger into the okonomiyaki batter. set aside.
• 4 heat a large skillet over medium heat and grease lightly with pam or vegetable oil.
• 5 fry the lamb belly until it is just cooked (do not brown, it will be cooking more later) and set aside.
• 6 add the 1/2 cup of tenkasu to the okonomiyaki batter.
• 7 make a large pancake (or two smaller ones) in the skillet with the okonomiyaki batter - you will have to be turning this pancake over at some point, so don't make it so big that you won't be able to flip it.
• 8 place the cooked lamb belly on top of the pancake and push it down a bit (gently) into the batter. let the pancake cook for about 10 minutes. keep peeking at the bottom - you want it to brown but not to burn.
• 9 flip the pancake over and let it cook for another 5 minutes or so until it is browned.
• 10 place the pancake on a plate and top with okonomi sauce, mayonnaise, and bonito flakes - the heat from the pancake will make the bonito flakes "dance"! it's pretty cool.