Seafood Okonomiyaki with Nagaimo Yam

Name: Seafood Okonomiyaki with Nagaimo Yam
Yield: 2 servings
Cuisine: American
Ingredients: 120 grams Okonomiyaki mix; 140 ml Cold water; 220 grams Cabbage; 10 grams Tempura crumbs; 2 tbsp Red pickled ginger; 40 grams Thinly sliced pork belly; 2 Eggs; 4 grams Sakura shrimp; 100 grams Mixed frozen seafood; 1 Shredded nori seaweed; 160 grams Nagaimo (grated); 1 dash Green onions or scallions; 2 Egg yolks; 2 tbsp Soy sauce; 1 tbsp Mirin

cookpad.japan @cookpad_jp

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Make sure to incorporate air into the batter while mixing.
Mix the batter for each okonomiyaki right before making each one.
Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Make sure to incorporate air into the batter while mixing.
Mix the batter for each okonomiyaki right before making each one.
Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Make sure to incorporate air into the batter while mixing.
Mix the batter for each okonomiyaki right before making each one.
Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.

Make sure to incorporate air into the batter while mixing.
Mix the batter for each okonomiyaki right before making each one.
Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

Saved

Ingredients

2 servings

120 gramsOkonomiyaki mix
140 mlCold water
220 gramsCabbage
10 gramsTempura crumbs
2 tbspRed pickled ginger
40 gramsThinly sliced pork belly
2Eggs
4 gramsSakura shrimp
100 gramsMixed frozen seafood
For the toppings:
1Shredded nori seaweed
160 gramsNagaimo (grated)
1 dashGreen onions or scallions
2Egg yolks
For the soy sauce dressing:
2 tbspSoy sauce
1 tbspMirin

Saved

Steps

1

Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful.
2

Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
3

Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out.
4

Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over.
5

After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam.
6

Flip over the okonomiyaki once more and cook for 2 minutes.
7

Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!
8

Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish.