Put the flour, chicken stock granules, bonito flakes and salt into a bowl and mix together. Add the water and mix well so as not to form any lumps.
Grate the nagaimo. Finely shred the cabbage. Cut the squid and pork into bite sized pieces. Add these all to the batter and mix.
Add the tempura crumbs and eggs to the batter and mix to combine. Don't over-mix.
Heat about 1 tablespoon of oil in a frying pan, and pour in 1/3 of the batter. Cook until browned and crispy, about 5 to 7 minutes.
When it's about this browned, flip them over. Add another tablespoon of oil and cook the other side.
Top with okonomiyaki sauce, aonori, mayonnaise and red pickled ginger to taste and serve.
Story Behind this Recipe
After experimenting, I recreated the okonomiyaki we can enjoy at an okonomiyaki restaurant at home.
At Step 3, you just need to mix it so it comes togheter. The batter will be nice and light and airy. At Step 4, after pouring the batter in the pan, you can sprinkle more tempura crumbs on top for flavor. But if you're watching your calorie intake, you may want to hold back on them.