Step 1

Mix 1 tbsp Worcester sauce, 1 tbsp oyster sauce, 2 tbsp ketchup, 1 tbsp honey and 1 tsp soy sauce in a small bowl.

Step 2

Sift the flour into a large bowl.

Step 3

Add 75ml dashi, 1 tsp milk, 1 tsp tsuyu sauce and 1 egg to the bowl, mix well until there are no lumps. (I recommend a whisk.)

Step 4

Cover the bowl with plastic wrap and place it in the fridge for 30 minutes.

Step 5

Cut the cabbage into into small rough pieces.

Step 6

In a separate bowl, add half of the batter, then half of the cabbage with 1 tbsp tenkasu, 1 tsp benishoga and 1 egg. Mix well. (If you want to add other ingredients such as cheese, kimchi, mochi etc add them here. See in post for more ideas.)

Step 7

Heat up the frying pan on medium-high and pour in approx 1/2 tbsp of vegetable oil.

Step 8

Once it's hot, add the mixture to the center of the frying pan.

Step 9

Lay the slices of pork belly over the top of the wet mixture.

Step 10

Fry the okonomiyaki until the bottom starts to become brown and crispy, then carefully flip it over.

Step 11

Place a lid on the pan and cook for about 5 minutes on a medium-low heat.

Step 12

Pierce the middle with a toothpick to make sure it's cooked. If the toothpick doesn't come out clean, it's not quite ready and you need to continue to cook on a low heat, checking regularly.

Step 13

Once it's cooked through, flip it over again and pour half of the sauce on top of the okonomiyaki and use a pastry brush or spoon to spread it evenly over the top. You can do this while it's still in the pan.

Step 14

Drizzle with mayonnaise.

Step 15

Sprinkle with bonito flakes and aonori.

Step 16

Repeat the process again from step 5 with the remaining ingredients. (Tip: You can eat the first one while the second one is cooking.)

Step 17

Enjoy!