An Osaka Aunties' Okonomiyaki

Name: An Osaka Aunties' Okonomiyaki
Yield: 4 servings
Cuisine: American
Ingredients: 4 Eggs; 1/2 Cabbage; 2 1/2 cup White flour; 300 ml Japanese dashi stock; 200 ml Nagaimo yam; 50 grams Squid (tentacles, etc.); 200 grams Thinly sliced pork belly; 100 ml Green onion; 3 tbsp Tempura crumbs; 2 tbsp Beni-shoga red pickled ginger; 2 tbsp Dried shrimp; 1 Okonomiyaki sauce; 1 Mayonnaise; 1 Bonito flakes; 1 Aonori

cookpad.japan @cookpad_jp

I was born and raised in Osaka!
We always cook Okonomiyaki at home!
We don't use Okonomiyaki flour!
Using Nagaimo yams and dashi stock, the outside is crunchy, and the inside is fluffy.
It won't lose to local restaurants~

You can eyeball the ingredients; just mix it all up thoroughly until it comes together. You can cook up 4 okonomiyaki pancakes if you stretch the batter; cook them up into easy-to-eat portions, but don't press down on them.
Pork belly meat is the best! Pour on the sauce without worrying about the calories~. For 4 okonomiyaki pancakes. Recipe by Yururintsukurun

cookpad.japan @cookpad_jp

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Ingredients

4 servings

4Eggs
1/2Cabbage
2 1/2 cupWhite flour
300 mlJapanese dashi stock
200 mlNagaimo yam
50 gramsSquid (tentacles, etc.)
200 gramsThinly sliced pork belly
100 mlGreen onion
3 tbspTempura crumbs
2 tbspBeni-shoga red pickled ginger
2 tbspDried shrimp
Toppings:
1Okonomiyaki sauce
1Mayonnaise
1Bonito flakes
1Aonori

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Steps

1

Whisk the eggs, add the flour, dashi soup stock, Japanese yams, and mix. Add finely chopped cabbage and green onions and squid cut into large bite-sized bits. Mix all of the ingredients aside from the pork belly meat until it all sticks together.
2

Spread out the batter on an electric griddle preheated to high heat, making sure it is not too thick, and lay the pork belly meat cut into large bite-sized pieces on top.
3

Flip over once it has turned golden brown, and cook until the pork belly meat has become crunchy.
4

Flip over once more, cook each side until crunchy in the pork belly grease, and then you are done.