Okonomiyaki in the Oven

• 800 grams Cabbage
• 6 Green onions
• 300 grams Thinly sliced pork (or ham)
• 100 grams Tempura crumbs
• 300 grams Cake flour
• 60 grams Katakuriko
• 15 grams Baking powder
• 3 Eggs
• 1 tbsp each Soy sauce, sugar, dashi stock granules
• 1 dash Salt
• 1 around 500 ml Water

1. Prep: Roughly chop the cabbage.
2. Finely chop the green onions.
3. Beat the eggs.
4. Cube the ham to 1-2 cm and preheat the oven.
5. Combine ingredients in a bowl.
6. Add ingredients.
7. Add water in 2 - 3 batches and mix.
8. When the batter is no longer lumpy, add cabbage, green onions and tempura crumbs and mix.
9. Mix, mix, mix.
10. Line a baking sheet with parchment paper and plop the okonomiyaki batter right into the middle of the pan!
11. Spread it out into a square shape.
12. If using ham, cut into 1 - 2 cm cubes and mix into the batter.
13. This time I used thinly sliced pork, made layers by covering the topped pork with more batter.
14. Cover loosely with aluminum foil and bake for 40 minutes at 200 degrees C.
15. After 40 minutes, remove the aluminum foil and bake until golden brown (about 10 minutes).
16. When it has finished baking, top with sauce, mayonnaise, aonori, and bonito flakes and it's done.
17. I don't have a large serving dish, so I made a space on the table, put aluminum foil and plopped it down.
18. The size of the finished Okonomiyaki is 20 x 30 cm.
19. Related recipe: Cake-style Okonomiyaki,

cabbage, green onions, pork, tempura crumbs, flour, katakuriko, baking powder, eggs, soy sauce, salt

Taken from cookpad.com/us/recipes/144115-okonomiyaki-in-the-oven (may not work)