Yield: 2 servings


  • 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
  • Japanese mountain yam ¼ each
  • 1 tbs tempura bits
  • 2 Eggs
  • Vegetable oil, as needed
  • Okonomiyaki sauce, to taste
  • Mayonnaise, to taste
  • Yamaki Bonito Flakes, to taste
  • Dried green seaweed, for topping


  1. Cut cabbage into thin slices, 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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