A Kansai Native's Light and Fluffy Okonomiyaki

• 1/4 head Cabbage
• 1 Green onion or scallion
• 4 slice Pork belly meat, specified for okonomiyaki
• 1 Tempura crumbs (tenkasu)
• 1 Red pickled ginger
• 200 ml Okonomiyaki flour
• 100 ml Water
• 1 Egg
• 1 one 100 grams package Tofu
• 1 dash; about 3 cm wide Yamaimo

1. First, let's make the batter.
2. Mix the tofu until it turns to cream, grate the Japanese yam, and mix together to make a smooth batter.
3. Add the flour, water, and egg and swiftly mix together.
4. Add the vegetables and tempura crumbs, etc., and mix in.
5. Spread the mixture out in a preheated pan or electric griddle, and top with pork slices.
6. Cook both sides until crunchy.
7. It's done once the mixture is cooked through .

cabbage, green onion, belly meat, tempura crumbs, red, flour, water, egg

Taken from cookpad.com/us/recipes/155327-a-kansai-natives-light-and-fluffy-okonomiyaki (may not work)