Okonomiyaki

Ingredients · for 4 (scales to your household)

• 1 cup all-purpose flour $0.28
• 1/4 tsp salt $0.01
• 1/4 tsp sugar $0.00
• 1/4 tsp baking powder $0.01
• 160 g nagaimo (mountain yam) $0.96
• 3/4 cup dashi not counted
• 640 g green cabbage $1.68
• 1/4 cup pickled red ginger $0.32
• 225 g pork belly $3.71
• 4 whole eggs $1.61
• 1/2 cup tenkasu (tempura scraps) not counted
• 1 tbsp neutral oil $0.08
• 4 tbsp okonomiyaki sauce $0.59
• 2 tbsp Japanese mayonnaise $0.21
• 1/4 cup bonito flakes $0.81
• 1 tbsp aonori (dried green seaweed) $0.31
• 2 stalk green onion $0.57

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Whisk the flour with salt, sugar and baking powder, then grate the nagaimo and stir it with the dashi into the dry mix; rest the base batter if time allows.
2. Mince the cabbage and drain well; slice the pork belly into portions.
3. Add the eggs, tenkasu and most of the pickled ginger to the base batter, then fold in the cabbage in thirds until evenly coated.
4. Heat oil on a griddle over medium and spread the batter into thick 6-inch rounds, laying pork belly slices on top.
5. Cook covered about 5 minutes until the underside is golden, then flip and press gently to shape.
6. Cook covered another 5 minutes, then flip once more and cook uncovered about 2 minutes.
7. Brush with okonomiyaki sauce, zigzag the mayonnaise on top, and finish with bonito flakes, aonori, green onion and the rest of the pickled ginger.