Name: Carrot Okonomiyaki
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Japanese, American
Ingredients: 1/4 cup (60 ml) ketchup; 2 tablespoons (30 ml) oyster sauce; 2 tablespoons (30 ml) Worcestershire sauce; 1 1/2 tablespoons granulated sugar (3/4 ounce; 22 g); 6 ounces (170 g) skin-off pork belly, cut into 1/2-inch pieces; 2 to 3 medium carrots (8 ounces; 226 g total), julienned with a mandoline or shredded; 6 scallions, cut in half lengthwise and cut into 1 1/2–inch pieces; 1/4 cup (60 ml) store-bought or homemade dashi (see notes); 1 large egg; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1/2 cup all-purpose flour (2 1/4 ounces; 64 g); Vegetable oil, as needed; Japanese-style mayonnaise, such as Kewpie; Furikake (optional); Katsuobushi (bonito flakes), optional

Carrot Okonomiyaki

In this easy okonomiyaki recipe, carrots take the place of traditional cabbage, giving the pancakes a sweet, earthy flavor and plenty of crunch.

1 hr 20 min total 5 min prep 1 hr 15 min cook 4 317 cal

Instructions

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1 For the Sauce: In a small bowl, whisk ketchup, oyster sauce, Worcestershire sauce, and sugar to combine; set aside.
2 For the Okinomiyaki: Add pork belly to a cold 10-inch nonstick or well-seasoned cast iron skillet. Place over medium heat and cook until pork belly is crisp and browned on all sides and fat is rendered, about 15 minutes. Remove from heat. Using a slotted spoon, remove pork belly; reserve drippings in pan.
3 In a large bowl, combine carrots, scallions, dashi, eggs, and salt. Stir in flour, 1 tablespoon at a time, until combined. Add half of the cooked pork belly.
4 Heat skillet with drippings over medium heat until shimmering. Add 1/4 of the batter, and use an offset or flexible spatula to spread into an even layer. Cook, covered, shaking pan occasionally, until bottom is crisp and well browned, about 10 minutes; adjust heat as necessary to prevent burning.
5 Holding the pancake in place in the skillet with a spatula, the lid, or a plate, drain off any excess fat into a small glass bowl. Cover skillet with plate and carefully invert skillet to flip pancake onto plate. Return drippings to skillet and set on medium heat. (Use additional vegetable oil as needed.) Slide the pancake back into the skillet, cooked side up. Cook, uncovered, until browned, about 5 minutes.
6 Remove pancake from skillet. Drizzle sauce and mayonnaise on top of the pancake. Sprinkle with furikake and katsuobushi, if desired. Repeat with remaining pancake batter.