Crispy Savory Carrot Pancakes the Japanese Way

Ingredients

• 1/4 cup (60 ml) ketchup
• 2 tablespoons (30 ml) oyster sauce
• 2 tablespoons (30 ml) Worcestershire sauce
• 1 1/2 tablespoons granulated sugar (3/4 ounce; 22 g)
• 6 ounces (170 g) skin-off pork belly, cut into 1/2-inch pieces
• 2 to 3 medium carrots (8 ounces; 226 g total), julienned with a mandoline or shredded
• 6 scallions, cut in half lengthwise and cut into 1 1/2–inch pieces
• 1/4 cup (60 ml) store-bought or homemade dashi (see notes)
• 1 large egg
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/2 cup all-purpose flour (2 1/4 ounces; 64 g)
• Vegetable oil, as needed
• Japanese-style mayonnaise, such as Kewpie
• Furikake (optional)
• Katsuobushi (bonito flakes), optional

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