Osaka Okonomiyaki

• 350 grams Cabbage
• 250 grams Thinly sliced pork belly
• 150 grams Squid
• 80 grams Tempura crumbs
• 80 grams Red pickled ginger
• 2 or 3 stalks Green onions or scallions
• 150 grams Plain white flour
• 150 grams Nagaimo
• 200 ml Dashi stock
• 30 grams Mayonnaise
• 2 tbsp Sake
• 1/2 tsp Salt
• 4 Egg
• 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

1. Add the ingredients to a bowl and mix together.
2. Crack an egg into the bowl, and lightly mix it in.
3. Set aside the 4 strips of pork meat; add the rest of the pork, the cabbage, squid, tempura crumbs, red ginger, and green onions into the bowl from step 1, and mix it all together evenly.
4. Heat up a frying pan or an electric griddle, divide the dough among the number of people, and cook them up so that they are a soft, fluffy circle.
5. Place one slice of pork one top of each individual serving.
6. After 2-3 minutes has passed and it has browned on one side, flip it over, lower the heat a bit, and cook for 3 more minutes.
7. Arrange onto plates after it has cooked through to the center, and top it with sauce, mayonnaise, bonito flakes, and aonori; then you are done.

cabbage, pork belly, tempura crumbs, red, stalks green onions, white flour, stock, mayonnaise, sake, salt, egg, mayonnaise

Taken from cookpad.com/us/recipes/170054-osaka-okonomiyaki (may not work)