| Yield: | 2 servings |
| Ingredients: |
| 6 Thinly sliced pork belly 3 ½ oz Okonomiyaki flour (or wheat flour) 3 1/3 fl oz Water 2 tsp Yamaki Kappo Shirodashi 9 oz Cabbage 2 Green onions ¼ Japanese mountain yam 1 tbs Tempura bits 2 Eggs Vegetable oil, as needed Okonomiyaki sauce, to taste Mayonnaise, to taste Yamaki Bonito Flakes, for topping Dried green seaweed, Aonori, for topping |
| Directions: |
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1. Cut cabbage into thin slices, chop green onions into small pieces, and grate Japanese mountain yam. 2. Put okonomiyaki flour (or wheat flour), water, and Yamaki Kappo Shirodashi in a bowl and mix well. Add cabbage, green onions, Japanese mountain yam from 1, tempura bits and eggs, and mix quickly. 3. Spread a thin layer of oil on an electric griddle heated to 400 °F, pour half of 2 into a circle, and cook for 3 to 5 minutes. When the back side turns golden brown, put 3 pieces of pork on each and turn it over. 4. Cover and set the temperature to 450 °F and steam cook for about 5 minutes. Turn over again and cook for about 2 minutes until cooked to the middle. 5. Garnish with okonomiyaki sauce, mayonnaise, sprinkle with dried green seaweed and plenty of Yamaki Bonito Flakes.
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