Healthy With Tofu: Fluffy Light Okonomiyaki

• 150 grams Okonomiyaki flour (or plain flour with some dashi stock granules)
• 1 block Silken tofu
• 150 grams Nagaimo yam
• 2 Eggs
• 300 grams Cabbage
• 80 to 100 grams Chopped green onion
• 8 slice Thinly sliced pork belly
• 1 Tempura crumbs, dried shrimp

1. Make the batter: Mix the tofu in a bowl until smooth with a spoon.
2. Add the grated nagaimo yam and egg, and mix well.
3. Add the flour and mix.
4. It should be the consistency where a spoonful drops down with a plop.
5. Cut up the vegetables: cut the cabbage into 1 cm square pieces, and the green onion 3 mm thick.
6. If you chop up the stem part of the cabbage too, it will add a crunchy texture.
7. Heat up a frying pan without any oil.
8. Cook the pork belly slices on one side only and take out.
9. Wipe out the excess oil from the frying pan.
10. Divide the batter into half.
11. Add half the additional ingredients except for the pork belly to the batter, and mix while incorporating air.
12. Heat up the frying pan again over low heat and pour in the combined batter.
13. Lay the pork belly slices on top with the uncooked side facing up.
14. Cook the pancake for 5 to 6 minutes on each side without a lid.
15. When it's cooked through, raise the heat to medium and continue cooking until the surface is browned to your liking.
16. Cover with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori seaweed, and it's done!
17. Repeat with the rest of the batter and additions.

flour, silken, yam, eggs, cabbage, green onion, pork belly, tempura crumbs

Taken from cookpad.com/us/recipes/168919-healthy-with-tofu-fluffy-light-okonomiyaki (may not work)