Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

• 200 grams Cabbage
• 100 grams Thinly sliced pork belly
• 2 medium Eggs
• 2 to 3 tablespoons Tempura crumbs
• 1 tbsp Sakura shrimp
• 1 pinch Red-coloured pickled ginger
• 80 grams Cake flour
• 160 grams Grated nagaimo yam
• 1 tsp Bonito dashi stock granules or powdered bonito
• 1/2 tsp Usukuchi soy sauce
• 1 Okonomiyaki sauce, mayonnaise, aonori, bonito flakes

1. Put all the ingredients in a bowl and whisk with chopsticks until sticky.
2. Let it rest in the fridge for 30 minutes if you have time.
3. Roughly shred the cabbage (about 5 cm long x 4-5 mm wide).
4. Cut the thinly sliced pork belly into halves.
5. Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger.
6. Mix from the bottom using a big spoon to incorporate as much air as possible.
7. Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it.
8. Form a round shape and place the meat on top.
9. Cook slowly.
10. After you flip it over, do not press down on it and turn up the heat gradually.
11. Cook until the meat is crisp.
12. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
13. I usually cook 2 okonomiyaki at the same time.
14. I recommend you use an electric griddle heated to 230C and cook 3 okonomiyaki at the same time!
15. To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.

cabbage, pork belly, eggs, tempura crumbs, shrimp, redcoloured, flour, soy sauce, mayonnaise

Taken from cookpad.com/us/recipes/154893-fluffy-kansai-style-okonomiyaki-with-cabbage-and-nagaimo-yam (may not work)