Steam-Fried and Light and Puffy! My Family's Okonomiyaki

1. 1

   Finely chop the cabbage right before use to prevent the water content from seeping out.

2. 2

   I use a food processor.

3. 3

   Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.

4. 4

   On a heated electric griddle, spread out 6 portions into a plump circle.

5. 5

   Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps.

6. 6

   The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.

7. 7

   Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.

8. 8

   Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).

9. 9

   Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.

10. 10

    Use katsuo powder instead of dashi stock granules.

11. 11

    I also added the cabbage stem,

* Per serving · 4 servings · Values may vary.

No additional tips available.