My Original Pan-Fried Okonomiyaki

• 200 grams Cabbage
• 4 slice Thinly sliced pork belly
• 2 Eggs
• 90 grams Cake flour
• 80 grams Grated nagaimo yam
• 1 tsp Dashi stock granules
• 3 tbsp Tempura crumbs
• 2 tbsp Dried shrimp
• 200 ml Water
• 1 Chopped green onions
• 1 Sauce, mayonnaise, aonori, bonito flakes

1. Shred the cabbage.
2. No need to remove the core!
3. Shred it together.
4. Add all the ingredients into a bowl.
5. Mix the batter gently by lifting from the bottom of the bowl with a spoon.
6. Please don't stir too much.
7. Thinly pour the oil in a heated frying pan.
8. (When you are using a non-stick one, you don't need oil.)
9. Pour in 1 portion of the batter, and adjust the shape, then place the pork slices on top.
10. Cook for 4-5 minutes over medium heat.
11. When nicely browned, flip, and cook for another 4 minutes.
12. The cooking time is just a suggestion.
13. Transfer to a plate pork-side down by sliding from the pan.
14. Spread on the sauce, mayonnaise, and sprinkle with aonori seaweed and bonito flakes to your liking.

cabbage, pork belly, eggs, flour, granules, tempura crumbs, shrimp, water, green onions, sauce

Taken from cookpad.com/us/recipes/172171-my-original-pan-fried-okonomiyaki (may not work)