Okonomiyaki (Light and Fluffy)

Name: Okonomiyaki (Light and Fluffy)
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams Flour; 4 grams Baking powder; 140 ml Dashi stock (bonito based); 4 cm Nagaimo; 100 grams Pork (belly meat or cut-offs); 3 Eggs; 1/2 head Cabbage; 4 stalks Green onions; 1 Tempura crumbs

cookpad.japan @cookpad_jp

I learned this from my wife. Adding lots of nagaimo yams is the trick! You can also add sakura shrimp, konnyaku, and chikuwa.

The amount of nagaimo yams used is the deciding factor. You could add more if you wish. Add as much cabbage and green onions as you like. The batter doesn't use much flour, so you don't have to worry about it cooking all the way through! You just have to brown it. For 3 okonomiyaki pancakes. Recipe by Momokapapa

I learned this from my wife. Adding lots of nagaimo yams is the trick! You can also add sakura shrimp, konnyaku, and chikuwa.

cookpad.japan @cookpad_jp

I learned this from my wife. Adding lots of nagaimo yams is the trick! You can also add sakura shrimp, konnyaku, and chikuwa.

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Ingredients

3 servings

Okonomiyaki Batter:
100 gramsFlour
4 gramsBaking powder
140 mlDashi stock (bonito based)
4 cmNagaimo
Added ingredients:
100 gramsPork (belly meat or cut-offs)
3Eggs
1/2 headCabbage
4stalks Green onions
1Tempura crumbs

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Steps

1

[For the batter] Grate the nagaimo yams, add in flour and baking powder, pour in the dashi soup stock broth, and mix together thoroughly.
2

Mixing the ingredients for each pancake: In a bowl, mix the finely chopped cabbage with the batter from Step 1, the tempura crumbs and egg.
3

Cooking the pancakes: Fry the thoroughly mixed batter in a pan. Lay pork on top, and flip over once it has browned.
4

To finish: Flip over again once the meat has cooked. Top with the sauce and mayonnaise, add bonito flakes and aonori, and you are done!