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A Kansai Native's Light and Fluffy Okonomiyaki

A Kansai Native's Light and Fluffy Okonomiyaki

The secret behind these soft and fluffy restaurant-style okonomiyaki is a batter made with a tofu and grated yam!! It's really simple but indispensable .

Ingredients: 2 okonomiyaki pancakes

Cabbage
about 1/4 head
Green onion or scallion
to taste
Pork belly meat, specified for okonomiyaki
4 slices
Tempura crumbs (tenkasu)
to taste
Red pickled ginger
to taste
Okonomiyaki flour
1 cup
Water
1/2 cup
Egg
1
Tofu
one 100g package
Yamaimo
a little; about 3 cm wide

Steps

1. First, let's make the batter. Mix the tofu until it turns to cream, grate the Japanese yam, and mix together to make a smooth batter.
2. Add the flour, water, and egg and swiftly mix together. Add the vegetables and tempura crumbs, etc., and mix in.
3. Spread the mixture out in a preheated pan or electric griddle, and top with pork slices.
4. Cook both sides until crunchy. It's done once the mixture is cooked through .

Story Behind this Recipe

This is a recipe that was improved using the know-how I picked up when I worked at an okonomiyaki restaurant . I'm quite particular about okonomiyaki . This amount always yields fluffy okonomiyaki pancakes . It doesn't taste like tofu at all!