Japanese savoury cabbage pancake (Okonomiyaki)

1. Whisk the flour with the dashi until smooth and chill for 30 minutes – this makes the pancakes softer.

2. Cut the cabbage into 5 mm strips and fold it into the batter with the eggs, sliced spring onions and pinch of salt, just until combined.

3. For the sauce, mix the Worcestershire sauce and ketchup; cut the pork belly into thin 10 cm slices.

4. Heat a little oil in a frying pan over medium heat, pour in a quarter of the batter, shape it into a round 2 cm thick and lay 3-4 slices of pork on top.

5. Cover and cook for 5 minutes, then flip with two spatulas and cook pork side down for another 5 minutes, and finally flip again for 2 more minutes – don't press it.

6. Brush the top with the sauce, zigzag with mayonnaise, sprinkle with katsuobushi and crumbled nori and serve hot.

Tip: "Okonomi" means "as you like": you can mix in anything, from prawns to cheese. Osaka mixes everything in, Hiroshima layers it and adds fried noodles.