- Combine the plain flour and baking powder in a bowl and stir together with a whisk.
- Dissolve the bonito dashi stock powder in the water and gradually add the dashi stock while mixing. This will help avoid pockets of flour.
- Add a pinch of salt and the cornflour.
- Cut the pork belly slices into 5-6cm pieces. Remove the stalks of the cabbage leaves. Stack the leaves on top of each other and cut into strips, and then coarsely chop into pieces.
- Place the cabbage leaves into the bowl of batter. Chop the spring onion into fine pieces and place into the bowl. Chop the beni shoga into about 1cm pieces and add to bowl.
- Coarsely chop the prawns and place into the bowl.
- Crack two eggs into the bowl and lightly toss all the ingredients to coat.
- Try not to mix the batter too much otherwise the texture of the okonomiyaki will become tough.
- Heat a non-stick fry pan or bbq plate to medium and coat the surface with oil. Place the mixture onto the hot surface making a round shape. Make sure to leave a bit of batter in the bowl for later use.
- Quickly place the pork slices onto the mixture. Coat the surface of the pork with the remaining batter. This will prevent the pork from getting tough.
- Cover with a lid and cook about 2 mins on high heat.
- Turn the okonomiyaki over, cover and cook until the other side is golden brown.
- Remove the lid, flip it over again and lower the heat to medium to cook the inside.
- When it is ready to serve, coat it with the okonomiyaki sauce.
- Sprinkle on lots of spring onion leaves and garnish with Kewpie Mayonnaise. Finally, top with the aonori seaweed and dried bonito flakes.