This recipe triples the ingredients from Recipe ID: 893421
Thinly sliced pork (or ham)
◆Soy sauce, sugar, dashi stock granules
1 tablespoon each
a small amount
around 500 ml
Prep: Roughly chop the cabbage. Finely chop the green onions. Beat the eggs. Cube the ham to 1-2 cm and preheat the oven.
Combine ◎ ingredients in a bowl. Add ◆ ingredients. Add water in 2 - 3 batches and mix.
When the batter is no longer lumpy, add cabbage, green onions and tempura crumbs and mix. Mix, mix, mix.
Line a baking sheet with parchment paper and plop the okonomiyaki batter right into the middle of the pan! Spread it out into a square shape.
If using ham, cut into 1 - 2 cm cubes and mix into the batter. This time I used thinly sliced pork, made layers by covering the topped pork with more batter.
Cover loosely with aluminum foil and bake for 40 minutes at 200ºC.
After 40 minutes, remove the aluminum foil and bake until golden brown (about 10 minutes). When it has finished baking, top with sauce, mayonnaise, aonori, and bonito flakes and it's done.
I don't have a large serving dish, so I made a space on the table, put aluminum foil and plopped it down. The size of the finished Okonomiyaki is 20 x 30 cm.
Related recipe: Cake-style Okonomiyaki, Recipe ID: 1331292
Story Behind this Recipe
When I'm having an okonomiyaki party at home, it takes a lot of time to fry each okonomiyaki one by one, so I made it all at once in the oven. I made this using triple the ingredients from Recipe ID: 893421
Baking time can vary depending on your oven. When a bamboo skewer comes out clean, it's done.