Okonomiyaki (Light and Fluffy)

• 100 grams Flour
• 4 grams Baking powder
• 140 ml Dashi stock (bonito based)
• 4 cm Nagaimo
• 100 grams Pork (belly meat or cut-offs)
• 3 Eggs
• 1/2 head Cabbage
• 4 stalks Green onions
• 1 Tempura crumbs

1. For the batter Grate the nagaimo yams, add in flour and baking powder, pour in the dashi soup stock broth, and mix together thoroughly.
2. Mixing the ingredients for each pancake: In a bowl, mix the finely chopped cabbage with the batter from Step 1, the tempura crumbs and egg.
3. Cooking the pancakes: Fry the thoroughly mixed batter in a pan.
4. Lay pork on top, and flip over once it has browned.
5. To finish: Flip over again once the meat has cooked.
6. Top with the sauce and mayonnaise, add bonito flakes and aonori, and you are done!

flour, baking powder, belly meat, eggs, cabbage, stalks green onions, tempura crumbs

Taken from cookpad.com/us/recipes/169068-okonomiyaki-light-and-fluffy (may not work)