Kansai Style Okonomiyaki

Method

1. Rinse the cabbage and shred it finely, and rinse and chop the spring onion. Halve the pickled ginger, chopping one half and keeping the rest to serve. Slice the pork very thinly.
2. Stir 1 teaspoon kombu dashi powder into 200ml water until it dissolves.
3. Add 160g all purpose flour, 1/4 teaspoon salt and 1/4 teaspoon kOBE Monk Fruit Blend to the dashi and stir to a batter about as thick as cream soup.
4. Add 4 eggs, 480g shredded cabbage, 40g spring onion, 40g tenkasu and the chopped pickled ginger to the batter one after another and mix again.
5. Set a pan on the stove with 1 tablespoon cooking oil. Once it is hot, pour in the mixture and spread it into a round.
6. Lay 160g sliced pork over the surface, cover and cook for about 3 to 5 minutes. Once the underside is evenly golden, turn the pancake and cook a while longer until the pork is done.
7. Slide it onto a plate, drizzle over the okonomiyaki sauce and Lean Mayo, scatter on the katsuobushi and aonori, and add more pickled ginger if you like.

Tips

• Without bottled okonomiyaki sauce, mix 1 part worcestershire sauce, 1 part ketchup and 1/3 part kOBE Monk Fruit Blend.
• Tenkasu, the crisp fried batter bits, can be made by flicking thinned flour batter into hot oil.
• The total weight of vegetables should not go past 1.5 times the combined weight of the water and flour, or the batter cannot hold it together.
• The finer the cabbage is shredded the more easily it cooks, since thick shreds leave the middle raw while the surface burns.
• Pipe the Lean Mayo from a small nozzle bag for neat, even lines.