Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

Name: Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Cabbage; 100 grams Thinly sliced pork belly; 2 medium Eggs; 2 to 3 tablespoons Tempura crumbs; 1 tbsp Sakura shrimp; 1 pinch Red-coloured pickled ginger; 80 grams ○ Cake flour; 160 grams ○ Grated nagaimo yam; 1 tsp ○ Bonito dashi stock granules or powdered bonito; 1/2 tsp ○ Usukuchi soy sauce; 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

cookpad.japan @cookpad_jp

I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan... I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings...
I finally settled down on this recipe, because my husband told me that this was delicious.

-To keep the moisture of the cabbage from mixing with the batter, roughly julienne the cabbage into thin but short matchstick-like pieces.
-Sprinkle a little salt and pepper on thinly sliced pork belly. Wipe away excess oil that seeps out from the meat with paper towels.
-Cook slowly so that you can enjoy the natural sweetness of the cabbage.
-Yamaimo yams make the batter too sticky, so use nagaimo yam, which contains more moisture. Recipe by Kichiri-monja

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 gramsCabbage
100 gramsThinly sliced pork belly
2 mediumEggs
2to 3 tablespoons Tempura crumbs
1 tbspSakura shrimp
1 pinchRed-coloured pickled ginger
80 grams○ Cake flour
160 grams○ Grated nagaimo yam
1 tsp○ Bonito dashi stock granules or powdered bonito
1/2 tsp○ Usukuchi soy sauce
For finishing:
1Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

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Steps

1

Put all the ○ ingredients in a bowl and whisk with chopsticks until sticky. Let it rest in the fridge for 30 minutes if you have time.
2

Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves.
3

Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger. Mix from the bottom using a big spoon to incorporate as much air as possible.
4

Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it. Form a round shape and place the meat on top. Cook slowly.
5

After you flip it over, do not press down on it and turn up the heat gradually. Cook until the meat is crisp. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
6

I usually cook 2 okonomiyaki at the same time. I recommend you use an electric griddle heated to 230°C and cook 3 okonomiyaki at the same time!
7

To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.