Superb! Pork and Egg Okonomiyaki Recipe

Name: Superb! Pork and Egg Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams White flour; 150 grams Yamaimo or nagaimo; 1/2 tsp Salt; 250 ml Water; 1 1/3 tbsp Japanese dashi soup base; 1 tsp Soy sauce; 1/2 Cabbage; 1 Tempura crumbs; 1 bunch Green onion or scallion; 2 Chikuwa; 4 Eggs

Servings: persons

200 grams White flour
150 grams Yamaimo or nagaimo
1/2 tsp Salt
250 ml Water
1 1/3 tbsp Japanese dashi soup base
1 tsp Soy sauce
1/2 Cabbage
1 Tempura crumbs
1 bunch Green onion or scallion
2 Chikuwa
4 Eggs

1
After mixing the flour and salt together, add water little by little to keep it from balling up.
2
Add the Japanese yams, dashi soup base, soy sauce, and stir until smooth.
3
Divide the flour, cabbage, green onions, tempura crumbs, and chikuwa into 4 individual bowls and mix (it tastes great with natto).
4
Once the electric griddle is heated, coat with oil, pour in the batter, and lay the pork belly on top.
5
Flip over once they have browned nicely.
6
When flipping over, do not press down with a spatula, just use the edge of a spatula to poke it at several places to add air vents!!
7
Eat it with bonito flakes, aonori seaweed flakes, and okonomiyaki sauce.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams White flour, 150 grams Yamaimo or nagaimo, 1/2 tsp Salt, 250 ml Water, and more.

Yes, Superb! Pork and Egg Okonomiyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Superb! Pork and Egg Okonomiyaki

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