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The Real Deal: Osaka-Style Okonomiyaki

150 grams Cabbage
45 grams Nagaimo yam
35 grams Plain white flour
2 bunches Green onion
1 Egg
2 tsp Beni shouga red pickled ginger (finely chopped)
1 tbsp plus Mentsuyu
2 slice Thinly sliced pork belly
1 dash Bonito flake powder
1 dash Tempura batter crumbs (tenkasu)
1 dash Oil


Finely chop the cabbage and green onion. Sprinkle 1 tablespoon of mentsuyu sauce over the cabbage and mix well with your hands. Grate the nagaimo yam. Add the flour to the grated nagaimo, and mix well until it becomes difficult to continue mixing. Add a couple of drops of mentsuyu sauce at the end. Put all the ingredients into the bowl. Mix slowly at first so as not to let anything spill over. When things are mixed together beat quickly until bubbles form, incorporating lots of air into the batter. Heat some oil in a frying pan. Pour in all but about 1/5 of the batter into the frying pan and spread it evenly around. Top with the bonito flake powder and tempura crumbs. Pour the rest of the batter over, lay the pork slices on top, and cook over low-medium heat on both sides. When both sides are browned and the pancake is cooked through, it's done. Add any sauce and toppings of your choice such as okonomiyaki sauce, mayonnaise aonori seaweed powder, bonito flakes and so on! Enjoy!

Source: cookpad.com