Fluffy Okonomiyaki

• 110 grams Flour (cake flour)
• 200 ml Water
• 1 tsp Dashi stock granules
• 1 dash Salt
• 1 tbsp Japanese yam (grated)
• 1 Cabbage (shredded)
• 3 slice Pork
• 3 Eggs
• 1 Green onions, red ginger (finely chopped)
• 1 Tempura crumbs, Sakura shrimp
• 3 slice Thinly sliced pork belly
• 1 Okonomiyaki sauce, mayonnaise, dried bonito flakes, aonori

1. Mix all the ingredients from the flour to the Japanese yams as listed in the ingredients list (let the mixture sit in the fridge for over an hour).
2. Mix together the green onions, red ginger, and tempura crumbs.
3. Add the sakura shrimp just before frying.
4. To make a single portion, ladle a portion of batter into a bowl, add two ladleful of cabbage and 1 egg, and mix with a spoon 10 times (whipping air into it).
5. Heat an electric griddle, spread out the the batter 2 cm thick, and cook for 2 minutes.
6. Lay the pork belly on top and flip over.
7. Cook for 5 minutes, top with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori.
8. It tastes great with spicy mayonnaise!

flour, water, granules, salt, japanese yam, cabbage, pork, eggs, green onions, tempura crumbs, pork belly, mayonnaise

Taken from cookpad.com/us/recipes/168193-fluffy-okonomiyaki (may not work)