A Superb Okonomiyaki made by a Kansai Person (Flour Edition)

• 200 grams Cabbage
• 4 slice Thinly sliced pork belly
• 100 grams White flour
• 2 Egg
• 1 tsp Kombu tea, dashi stock granules, umami seasoning
• 1 (to taste)! Green onions, chikuwa, konnyaku, shrimp, sakura shrimp, tempura crumbs
• 1 tsp Baking soda or baking powder
• 5 cm Yamaimo

1. Mix flour with kombu tea (or dashi stock granules or umami seasoning), eggs, baking soda, and yamaimo (grated).
2. Add water a bit at a time and mix together while checking the viscosity.
3. Let it sit in the fridge overnight.
4. Squeeze as much water as you can from the cabbage.
5. Add your favorite vegetables to the batter left overnight.
6. Heat a pan or electric griddle to medium heat!
7. Once it has heated, lay the pork belly, and pour the batter on top.
8. Don't press down on the pancake!
9. This is one of the key points!
10. After cooking it crispy on both sides, reduce to medium heat, cover with a lid, and steam for a while.
11. This is one of the tricks for plumping up the batter!
12. Remove the lid, turn the heat to high, cook until crisp on top, and you are done!

cabbage, pork belly, white flour, egg, green onions, baking soda, yamaimo

Taken from cookpad.com/us/recipes/168012-a-superb-okonomiyaki-made-by-a-kansai-person-flour-edition (may not work)