Okonomiyaki that's Crispy Outside and Fluffy Inside

• 450 grams Cabbage
• 4 or 5 Green onions
• 210 grams Yamaimo
• 3 Eggs
• 200 grams Pork
• 50 grams Tempura crumbs
• 60 grams Cake flour
• 100 ml Water

1. Finely chop cabbage and green onions.
2. Cut it as you prefer.
3. Grate the yamaimo yam and add it to Step 1.
4. Add the eggs.
5. Cut pork into bite size pieces and add it with tempura crumbs into Step 1.
6. Mix well.
7. Then add the cake flour and water and mix again.
8. You might think it's too wet at Step 3, but this is the key to making the inside fluffy.
9. Adjust so that the batter doesn't get too dry.
10. Heat vegetable oil in a pan, and pour on one ladle worth of batter.
11. Shape it neatly with a spatula.
12. Cook slowly on low to medium heat until it's done.
13. I sprinkled aonori and bonito flakes on top.
14. Serve with your favorite sauce and mayonnaise.
15. It is also tasty to add kimchi to the batter.
16. For this version, melt some cheese on top before serving.

cabbage, green onions, yamaimo, eggs, pork, tempura crumbs, flour, water

Taken from cookpad.com/us/recipes/144882-okonomiyaki-thats-crispy-outside-and-fluffy-inside (may not work)