Recipe of Favorite Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

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The ingredients needed to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:

1. Take 200 grams Cabbage
2. Take 100 grams Thinly sliced pork belly
3. Take 2 medium Eggs
4. Make ready 2 to 3 tablespoons Tempura crumbs
5. Prepare 1 tbsp Sakura shrimp
6. Make ready 1 pinch Red-coloured pickled ginger
7. Get 80 grams ○ Cake flour
8. Prepare 160 grams ○ Grated nagaimo yam
9. Get 1 tsp ○ Bonito dashi stock granules or powdered bonito
10. Take 1/2 tsp ○ Usukuchi soy sauce
11. Get For finishing:
12. Get 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

Steps to make Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam:

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. <If you're using a frying pan> 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.

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