• 3 cups okonomiyaki mix
• 3 eggs
• 1 ½ cups of water
• vegetable oil
• cabbage, chopped
• pork belly, thinly sliced slips
• Okonomiyaki sauce (thick Japanese style Worcester sauce)
• Kewpie mayonnaise
• aonori (powdered green seaweed)
• kasuobushi (bonito flakes)
Place 3 cups of Okonomiyaki mixture, 3 eggs and 1 ½ cups of water in a bowl. Mix well with a whisk to make batter. Add ¼ cabbage and thinly sliced pork belly to the bowl and mix well. Heat on hot plate or frying pan to 200 degrees, and add some vegetable oil. Pour the batter mix separated into 6 parts, onto the pan, place a slice of pork belly on top and cook for about 3 minutes. Turn the pancake over and fry for another 5 minutes. Continue flipping for a few minutes each side until the pancake is cooked to preferred consistency. Spread Okonomiyaki sauce all over the surface facing up. Drizzle kewpie mayonnaise in cross hatched design across the top of pancake and sprinkle aonori and kasuobushi.
Tips: when mixing the batter and fillings, blend well with air so that the pancake becomes full and plump.