Okonomiyaki that's Crispy Outside and Fluffy Inside – a delicious recipe with Cabbage, Green onions, Yamaimo, Eggs, Pork, Tempura crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Finely chop cabbage and green onions.
2
Cut it as you prefer.
3
Grate the yamaimo yam and add it to Step 1.
4
Add the eggs.
5
Cut pork into bite size pieces and add it with tempura crumbs into Step 1.
6
Mix well.
7
Then add the cake flour and water and mix again.
8
You might think it's too wet at Step 3, but this is the key to making the inside fluffy.
9
Adjust so that the batter doesn't get too dry.
10
Heat vegetable oil in a pan, and pour on one ladle worth of batter.
11
Shape it neatly with a spatula.
12
Cook slowly on low to medium heat until it's done.
13
I sprinkled aonori and bonito flakes on top.
14
Serve with your favorite sauce and mayonnaise.
15
It is also tasty to add kimchi to the batter.
16
For this version, melt some cheese on top before serving.
323
kcal
Calories
15
g
Fat
21
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 450 grams Cabbage, 4 or 5 Green onions, 210 grams Yamaimo, 3 Eggs, and more.
Yes, Okonomiyaki that's Crispy Outside and Fluffy Inside falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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