Back to 4 servings 1 cup okonomiyaki flour, see notes in post for how to make it from scratch 2 packets yamaimo powder, or 5 oz grated nagaimo/yamaimo 0.75 cup dashi or water 4 large eggs 1 head cabbage, shredded or chopped 2 green onions, chopped 0.5 cup tenkasu 0.5 lb thinly sliced pork belly, or protein of choice cooking oil okonomiyaki sauce Kewpie mayo katsuobushi green onions, chopped aonori
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Shred or chop the cabbage, chop the green onions, and grate the yam if using fresh.2 Step 2: Put the dashi or water in a large bowl and add the yamaimo powder packets if using, then dissolve; skip this if using fresh yam.3 Step 3: Add the okonomiyaki flour and grated yam if using fresh, then mix.4 Step 4: Add the eggs and mix.5 Step 5: Add the cabbage in 2-3 parts, mixing in between, then add the green onion and tenkasu and mix. Be careful not to overmix or it might be too sticky.6 Step 6: Rest the batter in the refrigerator for at least 30 minutes, or overnight, though it can be cooked immediately.7 Step 7: Prepare your hot plate with cooking oil.8 Step 8: Use 1/4 of the batter and spread it into a circular shape about 1 inch thick to make 1 okonomiyaki. You can make multiple okonomiyaki at once if your griddle is big enough.9 Step 9: Add some slices of pork on top of the batter and leave to cook for 3 minutes, or until the bottom of the okonomiyaki turns golden brown.10 Step 10: Flip the okonomiyaki pork-side down, cover with a lid, and cook for about 5 minutes, or until the pork is fully cooked.11 Step 11: Flip the okonomiyaki once again and cook uncovered for 1-2 more minutes.12 Step 12: Remove from the griddle and place on a plate. Spread okonomiyaki sauce on top and add desired amounts of other toppings: Kewpie mayo, katsuobushi, green onions, and aonori. Enjoy immediately.getsaucepan.com/r/6282d86c-694b-484e-8195-4829fda25ac9 · Original: https://sylviawakana.com/okonomiyaki/
