Directions

To Prep

1. Partially freeze pork belly. Slice pork belly into thin pieces.
2. For the batter, combine and mix all ingredients in a large mixing bowl.
3. Add cabbage, pickled ginger and calamari to batter mix.

To Cook

1. Heat oil in a non-stick pan over medium heat. Add the mixture to frying pan, then 3 slices of pork belly. Cook okonomiyaki for 5 minutes until bottom is golden brown. Flip over.
2. Cook the other side for 7 minutes until it is golden brown.
3. Place on a plate.
4. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips. Serve hot.