Osaka Saturday Night Okonomiyaki (Easy to Make)

• 50 grams Cake flour, or readymade okonomiyaki powder
• 1 dash bit Yam potato flour
• 1 dash bit Bonito flake powder
• 180 grams Cabbage (shredded)
• 1 dash bit Beni shouga red pickled ginger (finely chopped)
• 1 however much you like Tempura crumbs
• 1 Egg (medium)
• 2 slice Thinly sliced pork belly
• 1 as much you like Japanese Worcestershire-style Sauce
• 1 as much you like Mayonnaise
• 1 as much you like Aonori
• 1 as much you like Japanese mustard

1. In a bowl, add the cake flour (or ready to use okonomiyaki powder), yam potato powder, and bonito flake powder.
2. Add 50g of water and mix.
3. At this point, the batter will become sticky.
4. Julienned cabbage will help add air to the batter and make fluffy okonomiyaki.
5. It's best to have lots of cabbage.
6. Add the batter from step 2, tempura crumbs, red pickled ginger to the cabbage and mix together.
7. You might think there isn't enough batter at this point but we will add an egg later, so it's fine.
8. Once the ingredients are well incorporated, crack an egg and mix.
9. It should look something like this.
10. Oil a pan and turn the heat to high to cook the okonomiyaki.
11. Add thinly sliced pork belly on top.
12. Once the surface starts to brown, flip it over before it burns.
13. Cook the pork belly side over high heat and once it starts starts to brown, lower the heat and cover with a lid to steam.
14. Flip the okonomiyaki over again once it has cooked all the way through.
15. The grease from the pork fat works as extra oil to the pan.
16. Once it's all done, smear Japanese Worcestershire-style sauce, mayonnaise, aonori dried powdered seaweed, and bonito flake powder on top.
17. You can also add mustard if you like.

flour, flour, flake powder, cabbage, ginger, much, egg, pork belly, much, much, much, much

Taken from cookpad.com/us/recipes/150551-osaka-saturday-night-okonomiyaki-easy-to-make (may not work)