Oven-baked Okonomiyaki

Name: Oven-baked Okonomiyaki
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups Self-Raising Flour; 1 & 3/4 cups Water; 4 Eggs; 1 teaspoon Dashi Power *optional; 1/4-1/2 Cabbage *add as much as you can combine with the batter; 300 g Thinly Sliced Pork Belly; Okonomiyaki Sauce; Japanese Mayonnaise; Ham, Seafood, Sausage, Cheese, Bacon, Onion, Spring Onion, Mushrooms

Hiroko Liston @hirokoliston

Melbourne, Australia

Cooking Okonomiyaki takes time, especially when you make many. Why don’t you bake it in the oven just like pizza? You can make very large Okonomiyaki at a time and you don’t need to flip it over. I used pork and cabbage in this recipe. These can be substituted for any ingredients at all. Because this is ‘Okonomiyaki’, you can use whatever you like.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 cupsSelf-Raising Flour
1& 3/4 cups Water
4Eggs
1 teaspoonDashi Power *optional
1/4-1/2Cabbage *add as much as you can combine with the batter
300 gThinly Sliced Pork Belly
Okonomiyaki Sauce
Japanese Mayonnaise
Other Topping Suggestions
Ham, Seafood, Sausage, Cheese, Bacon, Onion, Spring Onion, Mushrooms

Saved

Steps

1

Preheat the oven to 220°C. Make a batter by mixing Self-Raising Flour, Water, Eggs and Dashi Powder.
2

Add shredded Cabbage to the batter and mix it well. Add as much Cabbage as you can combine with the batter. You may add more vegetables and other ingredients to it. If the batter is too runny, you can add extra Flour.
3

Line 2 baking trays with baking paper. Spread the cabbage mixture on the trays and cover with thinly sliced pork. You may wish to place other ingredients on top of the mixture.
4

Bake for 15 to 20 minutes until pork is brown and crisp and the cabbage mixture is cooked.
5

Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle Katsuobushi, Aonori or Benishooga (pickled ginger) if you have, and serve.