A Kansai Native's Light and Fluffy Okonomiyaki

Name: A Kansai Native's Light and Fluffy Okonomiyaki
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 head Cabbage; 1 Green onion or scallion; 4 slice Pork belly meat, specified for okonomiyaki; 1 Tempura crumbs (tenkasu); 1 Red pickled ginger; 200 ml Okonomiyaki flour; 100 ml Water; 1 Egg; 1 one 100 grams package Tofu; 1 dash; about 3 cm wide Yamaimo

cookpad.japan @cookpad_jp

This is a recipe that was improved using the know-how I picked up when I worked at an okonomiyaki restaurant . I'm quite particular about okonomiyaki . This amount always yields fluffy okonomiyaki pancakes . It doesn't taste like tofu at all!

Using the tofu and grated yam for the base is important! While using an egg beater to whip air into the dough, thoroughly mix it all together smoothly . You can also mix the okonomiyaki flour with plain flour and bonito flakes . It is messy though, so my family just uses okonomiyaki flour lol. It's a normal pork okonomiyaki . Recipe by *peace*

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1/4 headCabbage
1Green onion or scallion
4 slicePork belly meat, specified for okonomiyaki
1Tempura crumbs (tenkasu)
1Red pickled ginger
200 mlOkonomiyaki flour
100 mlWater
1Egg
1one 100 grams package Tofu
1dash; about 3 cm wide Yamaimo

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Steps

1

First, let's make the batter. Mix the tofu until it turns to cream, grate the Japanese yam, and mix together to make a smooth batter.
2

Add the flour, water, and egg and swiftly mix together. Add the vegetables and tempura crumbs, etc., and mix in.
3

Spread the mixture out in a preheated pan or electric griddle, and top with pork slices.
4

Cook both sides until crunchy. It's done once the mixture is cooked through .