Okonomiyaki

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the pickled ginger and process until chopped, scraping down the side as needed. Remove the blade.

• 2

  Assemble the processor with the orange adjustable slicer set on 1 and slice the cabbage and the white part of the onions. Transfer to a mixing bowl and set aside.

• 3

  Return the S-blade to the processor bowl. Add the flour, baking powder and salt and process briefly to combine.

• 4

  Place the dashi and egg in a liquid measuring cup and whisk to combine. With the processor on, gradually pour the dashi mixture through the feed chute into the flour and process until just combined. Scrape down the side of the bowl and the blade, then process again briefly to form a batter. Do not over process, as this will toughen the pancake.

• 5

  Remove the blade and add the cabbage mixture to the batter in the processor bowl. Using a spatula, fold until evenly coated. The mixture will break down and wilt slightly as it sits.

• 6

  Heat a 9½-inch cast iron pan over medium heat. Add the oil. Once hot, add the cabbage mixture and spread into an even round.

• 7

  Lay the pork belly evenly over the top of the pancake. Cook for 4 to 5 minutes, or until the underside is golden and crisp enough to hold together when flipped. Carefully flip the pancake. Cover with a lid and cook for a further 5 minutes, removing the lid halfway through cooking to allow steam to escape. Return the lid and continue cooking until the pork is cooked through and the underside is crisp and golden. Flip once more and cook uncovered for 1 minute to re-crisp the first side.

• 8

  Transfer to a serving plate. Top with okonomiyaki sauce, mayonnaise, furikake and katsuobushi. Scatter over the reserved green spring onion tops. Serve hot.