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1
Boil the beef tendon in plenty of water with 3 slices of ginger and the green part of 3 stalks of leek for about 5 minutes to eliminate the gaminess.
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2
Skim off the scum completely.
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3
Rinse the boiled beef tendon with cold water and put into a pressure cooker with 2000 ml of water.
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4
Lock on the lid, bring to a boil and cook under pressure for 15 minutes.
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5
Leave to cool down naturally.
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6
Chop the beni-shouga pickled red ginger into a 1 mm dice.
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7
Slice the octopus into big pieces.
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8
Cut the cabbage into 2-3 mm wide julienne.
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9
Turn 90 degrees and chop up into 3mm dice.
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10
If you do this 1/4 of a cabbage at a time, it's easy.
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11
1 head of cabbage chopped is about 1.2 kg worth.
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12
Slice the green onion thinly.
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13
Peel and grate the yamaimo yam.
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14
Take out the beef tendon from Step 2.
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15
The cooking liquid will be used as the soup stock in the batter, so skim off the scum carefully and leave to cool.
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16
Cut the beef tendon into bite sized pieces, and simmer in the beef tendon flavoring ingredients.
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17
When the cooking liquid has reduced by half, leave to cool and absorb the flavors.
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18
Combine the batter ingredients, and add the completely cooled down beef tendon stock little by little.
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19
If you add it all at once the batter may form lumps so add it a bit at a time.
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20
If any lumps remain the batter will be floury, so mix well.
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21
Once the batter is mixed, add the grated yamaimo.
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22
Pour the batter onto a heated electric griddle, and cover the top with pork belly slices.
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23
Break an egg into a small bowl, add 2 ladle fulls of batter, 2 handfuls (about 100 g) of cabbage, some octopus, some of the beef tendon, green onion, tempura batter crumbs, and red pickled ginger.
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24
Mix it with a spoon to incorporate air into the batter and don't over-mix.
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25
You should still see some of the egg white in the mix.
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26
Pour the batter onto a heated griddle, and cover the top with pork belly slices.
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27
Cook for 5 minutes, and when you can insert the spatula underneath easily turn it over for the first time.
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28
Cook for another 5 minutes, then turn over again.
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29
Do not press down on the pancake.
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30
Cover with lots of sauce, sprinkle with bonito flakes and aonori seaweed powder, and it's done.
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31
Add mayonnaise or Japanese mustard to taste!
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32
Use this kind of container (you can buy it at a 100 yen shop) to spread the mayonnaise.
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33
If you add about 10% milk and yogurt to the mayonnaise, it tastes great.
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34
You can't omit Doro sauce (a kind of thick Worcestershire-type sauce)!
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35
It serves as a 'hidden flavor' in the sauce.
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36
It is quite salty, which goes well with okonomiyaki.
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37
Don't add too much.
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38
The ratio is about 10:1 tonkatsu sauce to Doro sauce.
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39
This is tasty made with chicken bone soup stock too.
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40
Seefor the chicken stock recipe.
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41
Make your own tempura batter crumbs.
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42
is a version that only uses yamaimo yam and eggs in the batter.
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43
This is a 3-layer birthday cake version!
