Seafood Okonomiyaki with Nagaimo Yam

The combination of the yam with okonomiyaki is outstanding! This is a refreshing soy sauce flavored okonomiyaki!

Ingredients: 2 okonomiyakis

Okonomiyaki mix
120 g
Cold water
140 ml
220 g
Tempura crumbs
10 g
Red pickled ginger
2 tablespoons
Thinly sliced pork belly
40 g
Sakura shrimp
4 g
Mixed frozen seafood
100 g
For the toppings:
Shredded nori seaweed
to taste
Nagaimo (grated)
160 g
Green onions or scallions
a small amount
Egg yolks
For the soy sauce dressing:
Soy sauce
2 tablespoons
1 tablespoon


1. Combine the okonomiyaki mix with very cold water and mix until just no longer floury. If you dissolve the powder too much, it will become sticky, so be careful.
2. Cover with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, cut the cabbage into 3-5 mm strips and finely mince the pickled ginger.
3. Place the batter, cabbage, egg, tempura crumbs, and pickled ginger into a bowl and mix together using cutting motions. Mix while incorporating air into the batter; don't knead all the air out.
4. Heat a frying pan and cook the okonmiyaki. Top the batter with pork slices. While the batter is still soft, tidy up the sides. Cook over low heat for about 5 minutes and then flip it over.
5. After flipping, cook over low heat for another 8 minutes. Don't push down on the top of the okonomiyaki. While it's cooking, grate the yam.
6. Flip over the okonomiyaki once more and cook for 2 minutes.
7. Once it's done, transfer it to a plate and coat it with the soy sauce mixture. Top with plenty of grated yam. Serve it up from the frying pan, so that it can be enjoyed piping hot!
8. Drizzle soy sauce on top of the grated yam. Sprinkle with shredded nori and chopped green onion. Place an egg yolk in the center to finish.

Story Behind this Recipe

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.