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