Okonomiyaki

Okonomiyaki sauce

• 20 g honey
• 30 g Japanese soy sauce
• 60 g tomato ketchup
• 40 g Worcestershire sauce

Okonomiyaki

• 2 spring onions/shallots trimmed and cut into thirds
• 200 g water
• 1 tsp dashi powder
• 4 eggs
• 160 g plain flour
• ¼ tsp sea salt
• ¼ tsp sugar
• 400 g white cabbage finely sliced
• 40 g Japanese pickled ginger (Beni Shoga), drained
• sesame oil to fry
• 120 g boneless skinless pork belly cut into thin slices (see Tip)
• Kewpie mayonnaise to serve
• bonito flakes to serve
• fresh chives chopped, to serve