Prep 15 minRest 30 min (optional)
Cook 15 min
Makes 1, to serves 1-2, depending on hunger
For the batter
40g plain flour
10g cornflour, or potato starch (or 50g plain flour)
¼ tsp fine salt
¼ tsp sugar (I use light brown)
1 egg, plus 1 egg yolk, beaten
4 tbsp strong dashi stock, or water
25g yamaimo (AKA Japanese mountain yam; optional)
For the topping
175g green cabbage, finely shredded
2 spring onions, trimmed and finely sliced, white and green parts separated
4 thin slices pork belly (optional)
4 tbsp okonomi sauce, or 2 tbsp ketchup mixed with 2 tbsp Worcestershire sauce, to serve
Japanese mayonnaise, to serve
Beni shoga (red pickled ginger), to serve (optional)
Aonori (kelp powder), to serve (optional)
Katsuobushi (bonito flakes), to serve (optional)
Whisk the flours, salt and sugar in a smallish bowl, then add the eggs and stock. Peel the yam, if using (use gloves, because it can irritate skin), then finely grate into the bowl. Stir everything to make a thickish batter, cover and, if possible, leave somewhere cool for at least 30 minutes.
When you’re ready to cook, put the cabbage and white parts of the spring onion into a large bowl, pour over three-quarters of the batter and mix just until the vegetables are well coated (chopsticks work well for this).
Line a smallish, ideally light and nonstick 20cm or so frying pan with the slices of pork (or other toppings, though if you’re using something less fatty, heat a tablespoon of neutral oil in the pan first). Pour on the cabbage mixture, tilt the pan so it covers the pork, then pour the remaining quarter of the batter on top. Put the pan on a medium-low heat, cover and cook for about eight minutes, shaking the pan occasionally to ensure the mix doesn’t stick. Pour off any excess fat, carefully flip the pancake (I use a plate), cover again and cook for about another five minutes, until set but still a bit squidgy in the middle.
Turn out on to a serving plate, cut into quarters and push these back together again. Serve topped with generous amounts of okonomi sauce and mayonnaise, followed by ginger, kelp powder, spring onion greens and, finally, a handful of bonito flakes, if using.