Fluffy Kansai-Style Okonomiyaki with Cabbage and Nagaimo

Name: Fluffy Kansai-Style Okonomiyaki with Cabbage and Nagaimo
Yield: Makes 2 large or 3 medium pancakes
Ingredients: 3 1/2 oz pork belly; 7 oz cabbage; 2 eggs; 2-3 tablespoons tempura bits (tenkasu); 1 tablespoon dried shrimp; 2 pinches pickled ginger; 5 2/3 oz grated nagaimo; 2/3 cup cake flour (about 2 3/4 oz); scant 1 teaspoon bonito soup stock or bonito powder; 1/2 teaspoon light soy sauce; as needed Okonomiyaki sauce, mayonnaise, aonori (seaweed flakes), bonito flakes

きちりーもんじゃ @cook_40069603

The only moisture comes from the nagaimo. It's rich and fluffy. You can enjoy plenty of cabbage. Make authentic okonomiyaki at home! The origin of this recipe: I made this recipe over and over, changing the amount of binder, the way of cutting cabbage, and the seasonings to impress my husband, who loves okonomiyaki. This recipe, which he finally said was delicious, is a keeper. On December 2, 2012, I changed the flour from 70g to 80g.

きちりーもんじゃ @cook_40069603

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Ingredients

Makes 2 large or 3 medium pancakes

3 1/2 ozpork belly
7 ozcabbage
2eggs
2-3 tablespoonstempura bits (tenkasu)
1 tablespoondried shrimp
2 pinchespickled ginger
5 2/3 ozgrated nagaimo
2/3 cupcake flour (about 2 3/4 oz)
scant 1 teaspoon bonito soup stock or bonito powder
1/2 teaspoonlight soy sauce
For finishing
as neededOkonomiyaki sauce, mayonnaise, aonori (seaweed flakes), bonito flakes

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Steps

1

In a large bowl, combine the ingredients marked with ○ and mix with chopsticks until the mixture is sticky and airy. Let it rest in the refrigerator for about 30 minutes while you chop the vegetables.
2

Cut the cabbage into coarse strips (about 2 inches long and 1/8 inch wide). Cut the pork belly in half.
3

Add the cabbage, eggs, tempura bits, dried shrimp, and pickled ginger to the bowl from step 1. Mix gently with a large spoon, incorporating air from the bottom.
4

Lightly oil the pan over medium-low heat, drop the batter in thick portions without spreading it out. Shape it into a circle with a spatula and place the pork belly on top. Cook slowly.
5

After flipping, do not press down. Cook slowly over medium-low heat, gradually increasing the heat until the pork is crispy. Flip again and cook over medium heat until crisp.
6

When using a frying pan, cook two at the same time (do not cover). The recommended method is to use a griddle at 450°F and cook in three portions.
7

Finish by drizzling okonomiyaki sauce, aonori, mayonnaise, and bonito flakes on top.
8

If you use leaner pork like pork scraps instead of pork belly, you can mix it into the batter and it will still be delicious.
9

The dish is tasty even without dried shrimp, but tempura bits and pickled ginger are essential. Chopped green onions also go well.