Instructions

• 1. In a bowl whisk egg and add water, mix well. Sift flour in it. Stir constantly to keep lumps from forming.
• 2. Add all vegetable, leek, zucchini and cabbage, all ingredients for the seasoning of batter gradually and mix together well.
• 3. In a large pan, heat 1 tbsp vegetable oil and cook some of sliced pork belly. Split the pork in 3 on the pan.
• 4. Spoon the okonomiyaki mixture on the pork and spread it into a round shape of about 1 to 1.5cm thickness. Well, it doesn't really need to be perfectly round (Optional : If you want, spread some cheese on it and put more pork belly slice). Fry over medium heat until the bottom side becomes golden brown, then turn it over with a spatula and press down on the okonomiyaki to compress. Fry it uncovered until the other side is browned.
• 5. Transfer the okonomiyaki to a plate, put sauce and mayonnaise (to your taste) on it.

• Sprinkle some "Aonori" if you like:) Serve hot!

• PS : 3 to 4 hours before slicing the pork belly, you can freeze it. It will make 'usugiri' thin-cutting easier.