Cooking Okonomiyaki takes time, especially when you make many. Why don’t you bake it in oven just like pizza? You can make very large Okonomiyaki at a time and you don’t need to flip it over. Again I listed Pork and Cabbage in this recipe. These can be substituted for any ingredients at all. Because this is ‘Okonomiyaki’, you can use whatever you like.

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Makes

4 to 6 Servings

Ingredients

2 cups Self-Raising Flour
1 & 3/4 cups Water
4 Eggs
1 pinch Salt
1/2 teaspoon Dashi Power *optional
1/4-1/2 Cabbage *add as much as you can combine with the batter
300g Thinly Sliced Pork Belly
Okonomiyaki Sauce
Japanese Mayonnaise

Ingredient Suggestions

Ham, Seafood, Sausage, Cheese, Bacon, Onion, Spring Onion, Mushrooms

Method

1. Preheat the oven to 220°C. Make batter by mixing the Self-Raising Flour, Water, Eggs, Salt and Dashi Powder.
2. Add shredded Cabbage to the batter and mix it well. Add as much Cabbage as you can combine with the batter. You may add more vegetables and other ingredients to it. If the batter is too runny, you can add extra Flour.
   

   

3. Line 2 baking trays with baking paper. Spread the cabbage mixture on the trays and cover with thinly sliced pork. You may wish to place other ingredients on top of the mixture.
   

   

4. Bake for 15 to 20 minutes until pork is brown and crisp and the cabbage mixture is cooked.
5. Place the Okonomiyaki on a large plate or board. Dress with Okonomiyaki Sauce and Japanese Mayonnaise. Sprinkle Katsuobushi, Aonori or Benishooga (Pickled Ginger) if you have, and serve.