黄金比率！簡単基本の豚玉お好み焼き☆ 
Golden Ratio! Easy Basic Pork Okonomiyaki
No need for yam or baking powder. I think the simplest ingredients you have at home are the best! Everything is 1:1! This is my golden ratio.
The story behind this recipe
This okonomiyaki was created with my family, discussing and experimenting together.
With simple proportions and ingredients you have at home, we use this recipe to use up cabbage every two weeks. The family's 'delicious' is the best motivation, right? (laughs)
Golden Ratio! Easy Basic Pork Okonomiyaki
No need for yam or baking powder. I think the simplest ingredients you have at home are the best! Everything is 1:1! This is my golden ratio.
The story behind this recipe
This okonomiyaki was created with my family, discussing and experimenting together.
With simple proportions and ingredients you have at home, we use this recipe to use up cabbage every two weeks. The family's 'delicious' is the best motivation, right? (laughs)
Cooking Instructions
- 1
In a bowl, add all the ☆ ingredients in this order: flour, dashi stock powder, tempura bits, egg, and water.
- 2
Mix roughly.
If making 4 pancakes, use about 1/4 of a cabbage. More cabbage is definitely tastier! Our lonely cabbage.
- 3
Chop the cabbage coarsely.
We use the top of the cabbage for stir-fry and the bottom for okonomiyaki. The core is delicious too.
- 4
Add the cabbage!
Add the mochi, cut into pieces about half the size of a sugar cube.
Mix roughly again. The photo shows a double batch for 4 pancakes.
- 5
Set the griddle to about 340°F (170°C). Once heated, add some oil and spread it with a spatula.
- 6
Pour the batter and spread it into a circle using the bottom of a ladle.
- 7
Place the pork belly slices on top.
- 8
When the batter turns golden brown, flip it over!
Ignore the oil coming from the pork belly.
- 9
When the pork belly is crispy, flip it again to let the batter absorb the pork oil.
Make the batter crispy too.
- 10
Flip it again so the pork side is down, and top with sauce, mayonnaise, and bonito flakes in that order!
- 11
It's done!
- 12
Note: If the cabbage is large, it might be too much. A little extra is just right!
- 13
This recipe became a hot topic with over 100 people trying it by May 2016! Thank you to everyone who made it (^_^)v
- 14
Thank you for all the feedback! I'm sorry I haven't been able to reply since last year.
September 18, 2019 - 15
I will reply little by little! Thank you for your understanding.
I'm thrilled and grateful for the recipe book feature ✨
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