Simple and Delicious! Fluffy Osaka-style Okonomiyaki

• 1/2 Cabbage
• 100 ml Nagaimo yam (grated)
• 1 Aka-ebi (red shrimp) or dried ami-ebi
• 1 as much as you want Thinly Sliced Pork belly, Squid, Shrimp
• 150 grams Cake flour
• 200 ml Water
• 3 to 4 Eggs
• 1 packet Dashi stock granules
• 1 pinch Salt
• 1 dash Umami seasoning
• 1 Green onion (chopped) (you can also use frozen one)
• 1 Tempura crumbs
• 1 Okonomiyaki sauce
• 1 Mayonnaise
• 1 Bonito flakes, aonori

1. Shred the cabbage first and then chop it finely (as illustrated in the picture).
2. Put cake flour, dashi stock, salt, and ajinomoto seasoning powder in a bowl.
3. Add water and eggs.
4. Grate nagaimo taro into the bowl and mix it well.
5. Add the cabbage, green onions, aka-ebi, and tempura crumbs.
6. If you're using any seafood, add them at this point.
7. Place the pork in a pan and pour in the batter you just mixed.
8. You can cook it up well by flattening and shaping the batter with a spatula.
9. If you're not good at flipping it over, transfer the okonomiyaki to a plate once and put it back to the pan with flipping it over, as illustrated in the picture.
10. Cook until the both sides are browned and the inside of the okonomiyaki is cooked through.
11. (Pierce it with a bamboo skewer or a chopstick, and you can tell that it is cooked through if the white-ish batter doesn't stick to it.)
12. The inside should look like this.
13. It's fluffy, delicious okonomiyaki.

cabbage, akaebi, much, flour, water, eggs, packet, salt, green onion, tempura crumbs, sauce, mayonnaise, bonito flakes

Taken from cookpad.com/us/recipes/158862-simple-and-delicious-fluffy-osaka-style-okonomiyaki (may not work)