Seafood Okonomiyaki with Nagaimo Yam

• 120 grams Okonomiyaki mix
• 140 ml Cold water
• 220 grams Cabbage
• 10 grams Tempura crumbs
• 2 tbsp Red pickled ginger
• 40 grams Thinly sliced pork belly
• 2 Eggs
• 4 grams Sakura shrimp
• 100 grams Mixed frozen seafood
• 1 Shredded nori seaweed
• 160 grams Nagaimo (grated)
• 1 dash Green onions or scallions
• 2 Egg yolks
• 2 tbsp Soy sauce
• 1 tbsp Mirin

1. Combine the okonomiyaki mix with very cold water and mix until just no longer floury.
2. If you dissolve the powder too much, it will become sticky, so be careful.
3. Cover with plastic wrap and chill in the refrigerator for 2 hours.
4. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
5. Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions.
6. Mix while incorporating air into the batter; don't knead all the air out.
7. Heat a frying pan and cook the okonmiyaki.
8. Top the batter with pork slices.
9. While the batter is still soft, tidy up the sides.
10. Cook over low heat for about 5 minutes and then flip it over.
11. After flipping, cook over low heat for another 8 minutes.
12. Don't push down on the top of the okonomiyaki.
13. While it's cooking, grate the yam.
14. Flip over the okonomiyaki once more and cook for 2 minutes.
15. Once it's done, transfer it to a plate and coat it with the soy sauce mixture.
16. Top with plenty of grated yam.
17. Serve it up from the frying pan, so that it can be enjoyed piping hot!
18. Drizzle soy sauce on top of the grated yam.
19. Sprinkle with shredded nori and chopped green onion.
20. Place an egg yolk in the center to finish.

mix, water, cabbage, tempura crumbs, red, pork belly, eggs, shrimp, green onions, egg yolks, soy sauce, mirin

Taken from cookpad.com/us/recipes/151578-seafood-okonomiyaki-with-nagaimo-yam (may not work)