Whisk the eggs, add the flour, dashi soup stock, Japanese yams, and mix. Add finely chopped cabbage and green onions and squid cut into large bite-sized bits. Mix all of the ingredients aside from the pork belly meat until it all sticks together.
Spread out the batter on an electric griddle preheated to high heat, making sure it is not too thick, and lay the pork belly meat cut into large bite-sized pieces on top.
Flip over once it has turned golden brown, and cook until the pork belly meat has become crunchy.
Flip over once more, cook each side until crunchy in the pork belly grease, and then you are done.
Story Behind this Recipe
I was born and raised in Osaka! We always cook Okonomiyaki at home! We don't use Okonomiyaki flour! Using Nagaimo yams and dashi stock, the outside is crunchy, and the inside is fluffy. It won't lose to local restaurants~
You can eyeball the ingredients; just mix it all up thoroughly until it comes together. You can cook up 4 okonomiyaki pancakes if you stretch the batter; cook them up into easy-to-eat portions, but don't press down on them. Pork belly meat is the best! Pour on the sauce without worrying about the calories~.