Okonomiyaki with Lots of Spring Cabbage

• 100 grams Cake flour
• 130 ml Dashi stock
• 4 leaves Cabbage
• 100 grams Thinly sliced pork belly
• 2 Green onions (small rounds)
• 2 tbsp Yamaimo (grated)
• 2 Eggs
• 2 tbsp Tempura crumbs
• 2 tbsp Sakura shrimp
• 1/2 tbsp Pickled red ginger (finely chopped)
• 1 Salt
• 1 Japanese Worcestershire-style sauce
• 1 Mayonnaise
• 1 Aonori
• 1 Bonito flakes

1. Finely chop the cabbage, green onions and the pickled red ginger.
2. Mix the flour, 1 egg and the yamaimo together well in a bowl.
3. Add the dashi stock with a little salt and mix.
4. Into the same bowl, fold in the cabbage, green onion, tempura crumbs, sakura shrimp, and the pickled red ginger.
5. Grease a minimum 24 cm frying pan and pour in all of the batter.
6. Place the pork on top, then crack an egg over it.
7. Cook for 6-7 minutes.
8. When the edges become firm, flip it over using your wrist.
9. Once it's cooked, flip it over again.
10. Dish it up.
11. Serve with Japanese Worcestershire-style sauce, aonori and bonito flakes.
12. Also pour over some mayonnaise if you'd like.
13. Step 4: sometimes the egg will stick when you flip it over.
14. To prevent this, add a little more oil and shake the pan as you flip it over.
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flour, stock, cabbage, pork belly, green onions, yamaimo, eggs, tempura crumbs, shrimp, red ginger, salt, sauce, mayonnaise, flakes

Taken from cookpad.com/us/recipes/143523-okonomiyaki-with-lots-of-spring-cabbage (may not work)