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, spring onion, pickled ginger and calamari to batter mix.

To Cook

1. Heat oil in a non-stick pan over medium heat. Add 150ml of mix to frying pan, then 5-6 slices of pork belly. Cook okonomiyaki until bottom is golden brown. Flip over.
2. Cook the other side until it is thoroughly cooked and golden brown.
3. Flip the okonomiyaki again and place on a plate.
4. Top with tonkatsu sauce, mayonnaise, bonito flakes and yaki nori strips. Serve hot.