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1
Combine the okonomiyaki mix with very cold water and mix until just no longer floury.
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2
If you dissolve the powder too much, it will become sticky, so be careful.
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3
Cover with plastic wrap and chill in the refrigerator for 2 hours.
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4
Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
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5
Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions.
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6
Mix while incorporating air into the batter; don't knead all the air out.
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7
Heat a frying pan and cook the okonmiyaki.
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8
Top the batter with pork slices.
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9
While the batter is still soft, tidy up the sides.
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10
Cook over low heat for about 5 minutes and then flip it over.
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11
After flipping, cook over low heat for another 8 minutes.
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12
Don't push down on the top of the okonomiyaki.
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13
While it's cooking, grate the yam.
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14
Flip over the okonomiyaki once more and cook for 2 minutes.
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15
Once it's done, transfer it to a plate and coat it with the soy sauce mixture.
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16
Top with plenty of grated yam.
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17
Serve it up from the frying pan, so that it can be enjoyed piping hot!
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18
Drizzle soy sauce on top of the grated yam.
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19
Sprinkle with shredded nori and chopped green onion.
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20
Place an egg yolk in the center to finish.
