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1
Make dashi stock (I used dried bonito, konbu and stock powder) and leave to cool.
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2
Chop the cabbage and pickled ginger.
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3
Slice the Japanese leek.
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4
After preparing the squid slice into thin batons (7 mm x 2-3 cm).
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5
Cut the tentacles into the similar sizes.
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6
Cut the pork into bite sizes or leave as they are.
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7
Mix the flour with dashi stock and beaten eggs in a bowl.
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8
Peel and grate the nagaimo yam and add to the bowl.
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9
Mix in all the ingredients except the pork.
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10
Heat vegetable oil in a non-stick pan and pour the batter.
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11
Fry over medium to high heat for about 3 minutes (don't cover or touch).
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12
Place the sliced pork on top.
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13
Shake the pan and remove the okonomiyaki bottom from the frying pan.
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14
Flip over when the edge of the batter starts to brown (the batter is quite runny, so it might be difficult.)
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15
After flipping over, cover with a lid and reduce heat to low.
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16
Fry for about 6 minutes and flip over when the bottom of the okonomiyaki is evenly browned.
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17
Cover with a lid and fry for another 3 minutes.
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18
Uncover and fry for another 3 minutes.
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19
Done!
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20
I noted the cooking time as 3 min 6 min 3 min 3 min but my husband usually doesn't use a timer!
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21
When both sides are nicely browned like the top photo, it's ready.
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22
In the last 3 minutes, uncover and fry until crispy.
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23
This okonomiyaki has lots of nagaimo yam so the fluffy and soft texture remains even after cooking too long.
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24
Serve with your favorite toppings.
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25
My husband may change the ratio or ingredients in the future, so I will keep you posted.
