Japanese Yam Okonomiyaki

Ingredients

• 2 tablespoon sketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 3/4 cup boiling water
• 3/4 teaspoon instant dash i powder, such as Hondashi
• 1 cup (5 ounce s) all-purpose flour
• 2 large eggs
• 3 tablespoon sfinely grated yamaimo or potato starch
• 3/4 teaspoon table salt
• \1 1/2 cup schopped green cabbage , cut into 1/2-inch piece s
• 6 ounce sthinly slice d pork belly , cut into 1‑inch piece s
• 2 scallions , slice d thin
• 2 tablespoon sbeni shoga (red ­pickled ginger), drained, plus extra for serving
• 1 tablespoon vegetable oil
• Kewpie mayonnaise
• Bonito flakes
• Aonori

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE OKONOMIYAKI SAUCE:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Combine 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire, and 1 tablespoon sugar in bowl; set aside for serving.'}]}
2. {'@type': 'HowToSection', 'name': 'FOR THE OKONOMIYAKI:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Combine ¾ cup boiling water and ¾ teaspoon instant dashi powder in small bowl; let cool slightly.
3. Whisk dashi, 1 cup all purpose flour, 2 large eggs, 3 tablesoons finely grated yamaimo, and ¾ teaspoon table salt in large bowl until combined.
4. Gently fold in 2½ cups chopped green cabbage (½ inch pieces); 6 ounces thinly sliced pork belly, cut into 1 inch pieces; 2 thinly sliced scallions; and 2 tablespoons beni shoga, drained, until just combined.'}, {'@type': 'HowToStep', 'text': 'Heat 12‑inch cast iron skillet over medium heat for 3 minutes.
5. Reduce heat to medium low.
6. Add 1 tablespoon vegetable oil to skillet, swirling to coat bottom, and heat until shimmering.
7. Add cabbage mixture and spread into even 10‑inch round, about 1 inch thick.
8. Cover and cook until okonomiyaki is lightly golden on bottom, 10 to 12 minutes, rotating skillet halfway through cooking and adjusting heat if bottom begins to brown too quickly.'}, {'@type': 'HowToStep', 'text': 'Slide okonomiyaki onto large plate, then invert onto second large plate.
9. Slide okonomiyaki back into skillet browned side up and cook, uncovered, until golden brown on bottom, about 10 minutes, rotating skillet halfway through cooking and adjusting heat if bottom begins to brown too quickly.'}, {'@type': 'HowToStep', 'text': 'Off heat, spread sauce evenly over top of okonomiyaki.
10. Drizzle generously with Kewpie mayonnaise, sprinkle with bonito flakes and aonori, and top with extra beni shoga.
11. Serve.'}]}