After mixing the flour and salt together, add water little by little to keep it from balling up. Add the Japanese yams, dashi soup base, soy sauce, and stir until smooth.
Divide the flour, cabbage, green onions, tempura crumbs, and chikuwa into 4 individual bowls and mix (it tastes great with natto).
Once the electric griddle is heated, coat with oil, pour in the batter, and lay the pork belly on top. Flip over once they have browned nicely.
When flipping over, do not press down with a spatula, just use the edge of a spatula to poke it at several places to add air vents!! Eat it with bonito flakes, aonori seaweed flakes, and okonomiyaki sauce.
Story Behind this Recipe
This is a unique dish that my Osaka-native husband makes. It's a hit at parties.
The okonomiyaki will have a satisfying crunch when you bite into it. The yams make the insides extremely fluffy and glutinous. Instead of buying the tempura crumbs at the supermarket, go to a deli shop and ask them for tempura crumbs; this greatly improve the okonomiyaki (and it's cheaper too).