Rough chop the cabbage, rinse, then drain. Grate the yam. Finely chop the green onion.
When browned as shown in the photo, they are ready. If you set an electric griddle on the warming setting, you can enjoy them while they're hot.
Combine all of the ☆ ingredients in a bowl, and mix well. If using yamaimo, add 30 ml more water.
Add flour to the bowl, and mix well. (If you're concerned about lumps, sift in the flour.)
Increase the temperature of the electric griddle to 240 °C, then coat with rice bran oil. Quickly sauté the pork until browned, and add to the batter. This step is key to this recipe!
Coat the griddle with more oil, then pour in the batter. One pancake should use about a quarter of the batter.
Flip over when they start to bubble.
When browned as shown in the photo, they are ready. If you set the griddle on the warming setting, enjoy them hot.
Drizzle on a generous amount of sauce (we use Otafuku Okonomiyaki Sauce), and mayonnaise to taste.
Top with ao-nori dried seaweed and bonito flakes, then serve.
Story Behind this Recipe
My husband, who's from Osaka, would always make these okonomiyaki without measuring the ingredients; but since I also wanted to make them, I put this recipe together.
What makes this recipe unique is the juicy pork, which is lightly sautéed before adding to the batter. Even without tempura crumbs, the okonomiyaki turn out fluffy! People often say you need to press down on the pancakes while they're grilling, but with this recipe, you'll get a fluffy result either way.