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1
Make the batter: Mix the tofu in a bowl until smooth with a spoon.
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2
Add the grated nagaimo yam and egg, and mix well.
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3
Add the flour and mix.
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4
It should be the consistency where a spoonful drops down with a plop.
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5
Cut up the vegetables: cut the cabbage into 1 cm square pieces, and the green onion 3 mm thick.
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6
If you chop up the stem part of the cabbage too, it will add a crunchy texture.
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7
Heat up a frying pan without any oil.
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8
Cook the pork belly slices on one side only and take out.
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9
Wipe out the excess oil from the frying pan.
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10
Divide the batter into half.
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11
Add half the additional ingredients except for the pork belly to the batter, and mix while incorporating air.
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12
Heat up the frying pan again over low heat and pour in the combined batter.
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13
Lay the pork belly slices on top with the uncooked side facing up.
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14
Cook the pancake for 5 to 6 minutes on each side without a lid.
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15
When it's cooked through, raise the heat to medium and continue cooking until the surface is browned to your liking.
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16
Cover with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori seaweed, and it's done!
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17
Repeat with the rest of the batter and additions.
