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1
Use fresh okara as-is.
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2
If using dried okara, reconstitute it in water.
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3
I used the type of dried okara that has to be reconstituted in 5 times its amount of water.
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4
So I added 50 g of water to 10 g of dried okara.
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5
(Start from this step if you're using fresh okara.)
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6
Add one of the eggs and the salt to the okara, and mix.
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7
Line a large heatproof dish with a parchment sheet.
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8
Thinly spread about 3/4 of the dough from Step 2 in the dish.
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9
Spread half of the bonito flakes, then half of the bean sprouts over the dough.
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10
Spread the rest of the bonito flakes and all of the cheese on top.
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11
In the same way, top with the rest of the bean sprouts, then the sliced pork.
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12
Finally, spread the remaining dough all over the pork.
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13
Microwave uncovered at 600 W for 4 minutes.
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14
Rotate the container 90 degrees, and microwave again for 4 minutes.
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15
If it isn't cooked enough, cover with plastic wrap (so it will steam) and microwave a little at a time.
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16
I microwaved it for an additional 2 minutes when I made it with soy bean sprouts.
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17
Add olive oil (not listed in the ingredients) to a heated frying pan, and crack the other egg into the pan.
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18
Break the yolk a little.
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19
Slide a spatula under the parchment sheet from Step 6.
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20
Flip it over quickly without hesitation onto the egg from Step 8, and attach the okonomiyaki to the egg.
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21
Turn off the heat when the egg is cooked as you like.
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22
Remove the parchment sheet from the okonomiyaki, slide the spatula under the egg to release it from the frying pan.
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23
Invert a plate over the frying pan and flip the whole thing over to transfer the okonomiyaki to the plate.
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24
For toppings, add bonito flakes, aonori, okonomiyaki sauce, mayonnaise, etc.
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25
I recommend using 50 percent reduced-calorie okonomiyaki sauce to keep the okonomiyaki low in sugar.
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26
Okonomiyaki with soy bean sprouts is even more filling.
