450 gm(3 cups) plain flour½ tspbaking powder2eggs, lightly beaten4Chinese cabbage leaves, coarsely torn3spring onions, thinly sliced, plus extra to serve1small sebago potato, coarsely grated2 tbspfinely chopped pickled ginger, plus extra to serve50 mlvegetable oilTo serve:Japanese mayonnaise, togarashi (see note) and roasted sesame seedsSticky soy pork belly1 kgpiece boneless pork belly375 ml (1½ cups)chicken stock125 ml (½ cup)soy sauce90 gm (¼ cup)honey1 tbspfinely grated gingerThinlypeeled rind and juice of 1 orange
For sticky soy pork belly, preheat oven to 160C. Place pork in a roasting pan large enough to fit pork snugly. Stir remaining ingredients in a saucepan over medium-high heat until combined and bring to the boil. Pour stock over pork, cover with foil and braise in oven until very tender (2-2½ hours). Remove pork from braising liquid, cut into chunks and set aside. Simmer half the braising liquid (discard remainder) over medium-high heat until reduced to a glaze (10-15 minutes), then add pork and set aside.
Combine flour, baking powder and 2 tsp sea salt in a large bowl, make a well in the centre, add eggs and gradually add 500ml cold water, stirring until smooth and combined. Stir in cabbage, onion, potato and pickled ginger and set aside to rest for 30 minutes.
Heat one-quarter of the vegetable oil in a 15cm-diameter non-stick frying pan over medium heat, add one-quarter of the pancake batter, spreading evenly in pan, and cook until golden on the base and beginning to set on the surface (6-8 minutes). Turn and cook until cooked through (6-8 minutes), then transfer to an oven tray and keep warm while you repeat with remaining oil and pancake batter. Top hot okonomiyaki with sticky soy pork belly, spring onion and pickled ginger, and drizzle with glaze. Serve Japanese mayonnaise, togarashi and roasted sesame seeds separately to add according to taste.
Note Togarashi is sansho pepper seasoning available from Japanese grocers.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.