Okonomiyaki sauce, bonito flakes, mayonnaise, etc.
Thoroughly mix the flour, eggs, and dashi stock granules together.
Add in grated nagaimo yam. I put it into a plastic bag and crush it with a rolling pin.
Add in the cabbage and ingredients of your choice, and mix some more.
Lightly coat a pan with oil (not listed), add in the mixture from step 3, mold it into shape, and cook over a relatively strong heat. I covered with a lid.
Once it has turned golden brown, flip over, let it cook through, and flip it over again.
Add on the toppings, and it is done! This time I used leftover mochi from New Years, tempura bits, and cheese.
The okonomiyaki goes well with wine spritzers. A wine spritzer is a carbonated wine beverage.
Story Behind this Recipe
I wanted to use up the leftovers from New Years, so I made this.
When you want to add sliced pork, put it on top in step 4. To keep things easy to remember, you can make this with 100 g flour, 100ml water, 1 egg, 150 g cabbage, and 2 of your favorite ingredients. The cooking time depends on the temperature of the heat, but just eyeball it when you cook them.