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1
Roughly mince the cabbage.
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2
Finely mince the core.
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3
Finely chop the pickled red ginger.
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4
Pour the batter onto the electric griddle at once.
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5
The okonomiyaki should be about 15-18 cm and 1-2 cm thick.
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6
Lay pork belly slices on top and cook for 2 minutes.
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7
For tempura crumbs, buy at the deli section of the supermarket instead of using leftover crumbs you made previously.
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8
It'll result in better flavor.
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9
Add 1 ladle of cake flour, 1/3 of the grated yam, 1/3 teaspoon of baking powder, and 1 ladle of kombu dashi stock to the tempura crumbs and mix together.
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10
It's best if the batter is a little thick.
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11
Add cabbage, pickled red ginger, and egg to the batter and mix it by scooping up and down with a fork to incorporate air.
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12
Pour the batter onto the hot plate at once.
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13
The okonomiyaki should be about 15-18 cm and 1-2 cm thick.
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14
Lay pork belly slices on top and cook for 2 minutes.
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15
Flip the okonomiyaki over and cook for 5 more minutes.
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16
Steam emitting from the sides is proof that it is cooking all the way through.
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17
Do not press down.
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18
Flip the okonomiyaki one more time.
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19
The pork belly slices should be nice and crispy.
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20
Leave it to cook for 3 more minutes.
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21
Don't worry about spreading the sauce on carefully, just smear a generous amount.
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22
Once you add lots of aonori and bonito flakes, it's done.
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23
Okonomiyaki also tastes good with a squirt of mayonnaise on top.
