An Osaka Aunties' Okonomiyaki

• 4 Eggs
• 1/2 Cabbage
• 2 1/2 cup White flour
• 300 ml Japanese dashi stock
• 200 ml Nagaimo yam
• 50 grams Squid (tentacles, etc.)
• 200 grams Thinly sliced pork belly
• 100 ml Green onion
• 3 tbsp Tempura crumbs
• 2 tbsp Beni-shoga red pickled ginger
• 2 tbsp Dried shrimp
• 1 Okonomiyaki sauce
• 1 Mayonnaise
• 1 Bonito flakes
• 1 Aonori

1. Whisk the eggs, add the flour, dashi soup stock, Japanese yams, and mix.
2. Add finely chopped cabbage and green onions and squid cut into large bite-sized bits.
3. Mix all of the ingredients aside from the pork belly meat until it all sticks together.
4. Spread out the batter on an electric griddle preheated to high heat, making sure it is not too thick, and lay the pork belly meat cut into large bite-sized pieces on top.
5. Flip over once it has turned golden brown, and cook until the pork belly meat has become crunchy.
6. Flip over once more, cook each side until crunchy in the pork belly grease, and then you are done.

eggs, cabbage, white flour, tentacles, pork belly, green onion, tempura crumbs, ginger, shrimp, sauce, mayonnaise, flakes

Taken from cookpad.com/us/recipes/169461-an-osaka-aunties-okonomiyaki (may not work)