Okonomiyaki with Lots of Cabbage

Name: Okonomiyaki with Lots of Cabbage
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cake flour; 2 Eggs; 200 ml Dashi stock; 60 grams Yamaimo yam; 1/2 Cabbage; 1/2 Squid; 6 slice Thinly sliced pork belly

cookpad.japan @cookpad_jp

In Kansai, the cabbage is the star of an okonomiyaki pancake, and the batter just holds it together. The batter is not the star. It's kind of like a cabbage pancake, with a crispy surface and a light and fluffy inside. I think a simple okonomiyaki with just squid and pork tastes the best.

1. Use as little batter as possible, just enough to hold the cabbage together.
2. Cover the pan with a lid to cook through. For about 6 pancakes. Recipe by kei57

cookpad.japan @cookpad_jp

1. Use as little batter as possible, just enough to hold the cabbage together.
2. Cover the pan with a lid to cook through. For about 6 pancakes. Recipe by kei57

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Ingredients

6 servings

200 gramsCake flour
2Eggs
200 mlDashi stock
60 gramsYamaimo yam
1/2Cabbage
1/2Squid
6 sliceThinly sliced pork belly

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Steps

1

Mix the grated yamaimo yam, dashi stock, eggs, and cake flour together. Let rest for about an hour.
2

After the batter has rested, add the chopped squid. The juices of the squid is important too.
3

Chop the cabbage into 5 mm or smaller pieces.
4

Add a handful of cabbage to 1 ladle full of batter. Mix to incorporate lots of air.
5

Pour the mixture into a pan and place the pork slices on top.
6

Cover with a lid and let steam.
7

When you flip the okonomiyaki over, it will look like this. A small non-stick pan is easy to use.
8

Flip over again. The pork will be crispy. It's done.
9

It has lots of cabbage.