Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

Fluffy Kansai-style Okonomiyaki with Cabbage and Nagaimo Yam

No need to add extra water, since all the moisture needed comes out of nagaimo yam. These savory pancakes are fluffy and robustly flavored.
You'll consume a lot of cabbage in this okonomiyaki that you can prepare at home.

Ingredients: 2 large or 3 medium okonomiyaki

200 g
Thinly sliced pork belly
100 g
2 medium
Tempura crumbs
2 to 3 tablespoons
Sakura shrimp
1 tablespoon
Red-coloured pickled ginger
a pinch
○ Cake flour
80 g
○ Grated nagaimo yam
160 g
○ Bonito dashi stock granules or powdered bonito
1 scant teaspoon
○ Usukuchi soy sauce
1/2 teaspoon
For finishing:
Okonomiyaki sauce, mayonnaise, aonori, bonito flakes
to taste


1. Put all the ○ ingredients in a bowl and whisk with chopsticks until sticky. Let it rest in the fridge for 30 minutes if you have time.
2. Roughly shred the cabbage (about 5 cm long × 4-5 mm wide). Cut the thinly sliced pork belly into halves.
3. Add cabbage, eggs, tempura crumbs, sakura shrimp, and pickled red ginger. Mix from the bottom using a big spoon to incorporate as much air as possible.
4. <If you're using a frying pan> Heat a little oil in a pan over medium-low heat and drop the batter on the pan without flattening it. Form a round shape and place the meat on top. Cook slowly.
5. After you flip it over, do not press down on it and turn up the heat gradually. Cook until the meat is crisp. Flip it over again and cook over medium heat to crisp the surface of the okonomiyaki.
6. I usually cook 2 okonomiyaki at the same time. I recommend you use an electric griddle heated to 230°C and cook 3 okonomiyaki at the same time!
7. To finish, squirt Japanese-style Worcestershire sauce, mayonnaise, aonori dried powdered seaweed, and bonito flakes on top.

Story Behind this Recipe

I don't know how many times I've altered recipes to make the best okonomiyaki for my husband who's a huge fan... I've changed around the amount of batter, how to cut the cabbage and what to use for seasonings...
I finally settled down on this recipe, because my husband told me that this was delicious.