Kansai-style Okinomiyaki

• 300 grams Flour
• 270 ml Dashi stock (1 tablespoon of granules dissolved in 270 ml of water)
• 1 pinch Salt
• 100 ml Milk
• 1 tsp Sugar
• 1 Egg
• 2 tsp Baking powder
• 15 cm Japanese mountain yam (grated)
• 1 ladle full
• 3/4 of a bowl Cabbage (julienned)
• 1 as neccessary Japanese leeks (thinly chopped)
• 1 as necessary Squid tentacles (cut into 1 cm pieces)
• 1 Tempura balls, dried baby shrimp, pickled red ginger
• 1 Egg
• 1 Pork, squid, shrimp, etc
• 2 tbsp and 1 tablespoon Tonkatsu sauce, ketchup
• 1 Mayonnaise
• 1 Bonito flakes, aonori

1. Mix ingredients together and chill the batter for an hour.
2. If you sift the flour, it will prevent clumping.
3. (I am lazy so I don't and mix it after the batter is chilled.)
4. Prepare the cabbage, leeks, and squid.
5. Roughly chop the squid body in big pieces, and the tentacles into 1 cm length.
6. Mix one ladle of batter with and mix with a spoon to incorporate air (but avoid over-mixing).
7. Preheat an electric griddle to the lowest temperature, and grease with vegetable oil.
8. Pour batter from Step 3 and your favorite ingredients on top.
9. Cook over medium heat for 2-3 minutes, flip over, lower the temperature to lowest and cook for an additional 5-6 minutes.
10. Cover with a lid and cook over a high heat for a minute.
11. Flip over, brush over with the sauce and it's done (I cooked 2).
12. The heat and time measurements are approximate.

flour, stock, salt, milk, sugar, egg, baking powder, yam, ladle full, cabbage, neccessary japanese leeks, necessary, tempura, egg, shrimp, tonkatsu sauce, mayonnaise, bonito flakes

Taken from cookpad.com/us/recipes/152226-kansai-style-okinomiyaki (may not work)