Miso Roasted Pork Belly Okonomiyaki Recipe
Tamari Shitake, Sea’s Gift, Japanese Mayo, Grilled Scallion, Pickled Ginger
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
Roast the Pork Belly
Preheat the oven to 180°C (350°F). Score the skin of the pork belly, rub with miso paste and tamari sauce. Place in a roasting dish and roast for about 1 hour or until the skin is crispy and the meat is tender.
Prepare the Okonomiyaki Batter
In a bowl, mix the flour and dashi stock until smooth. Beat in the eggs and add sliced shiitake mushrooms and chopped green onions.
Cook the Okonomiyaki
Heat a non-stick skillet over medium heat. Pour half of the batter mixture into the skillet and cook until bubbles form on the surface. Flip and cook for another 3-4 minutes until golden brown. Repeat with the remaining batter.
Assemble the Dish
Slice the roasted pork belly and place it on top of each okonomiyaki. Drizzle with Japanese mayo and garnish with additional chopped green onions and pickled ginger.