Steam-Fried and Light and Puffy! My Family's Okonomiyaki

• 300 grams Thinly sliced pork (belly, loin, shoulder roast, etc)
• 1 Mild sauce, mayonnaise, aonori, bonito flakes, chest etc.)
• 3 Eggs
• 100 ml Water
• 30 grams Yam potato (grated)
• 1 1/2 tsp Bonito powder - very fine bonito flakes
• 500 grams Cabbage (minced)
• 80 grams Flour (cake flour)

1. Finely chop the cabbage right before use to prevent the water content from seeping out.
2. I use a food processor.
3. Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
4. On a heated electric griddle, spread out 6 portions into a plump circle.
5. Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps.
6. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
7. Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
8. Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
9. Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
10. Use katsuo powder instead of dashi stock granules.
11. I also added the cabbage stem,

pork, sauce, eggs, water, yam, bonito flakes, flour

Taken from cookpad.com/us/recipes/171504-steam-fried-and-light-and-puffy-my-familys-okonomiyaki (may not work)