Finely chop the cabbage right before use to prevent the water content from seeping out. I use a food processor.
Whisk the eggs in a bowl, add in the ingredients in order as listed above, and mix thoroughly.
On a heated electric griddle, spread out 6 portions into a plump circle.
Cover the top with thinly sliced pork (shown above is with pork loin) without leaving any gaps. The meat becomes a lid, and steams the okonomiyaki, so they get nice and fluffy.
Once they have browned nicely (at 360F/180C for 7-10 minutes) flip over.
Cook the pork (shown above is pork belly) until it is crisp (at 465F/240C for 5-6 minutes).
Top with Japanese Worcestershire-style sauce, mayonnaise, aonori, and bonito flakes.
Use katsuo powder instead of dashi stock granules.
I also added the cabbage stem,
Story Behind this Recipe
My entire family loves okonomiyaki! I've come up with various techniques like the fluffy mixture and crispy meat.
You can use any pork meat you like for the thinly sliced pork, such as pork loin, or shoulder loin! You could reduce the calories by using ham. Even if you use pork bell, you fry it until crispy, so a lot of the fat cooks out . As you cover the top with meat and cook (in Step 4), the okonomiyaki will steam-fry and become fluffy!