Fluffy and Creamy Okonomiyaki

Fluffy and Creamy Okonomiyaki

The batter contains yamaimo, so the result is fluffy and creamy. Thinly sliced pork belly is fried on the outside for a crispy finish.

Ingredients: 2 x 20 cm diameter

☆ Yamaimo (grated)
80 g
☆ Flour
1/2 cup (approximately 50 g)
☆ Water
☆ Powdered dashi
1 teaspoon
200 g
Japanese leek
1 stalk
Garlic chives (or Japanese leeks)
10 stalks
Tempura crumbs or cooked meat scraps
2 tablespoons
Pickled red ginger
1 tablespoon
Thinly sliced pork (I recommend pork belly)
10 slices


1. Mix the ☆ ingredients in a large bowl.
2. Cut the pork in 10 cm lengths. Julienne the cabbage leaves. Slice the leeks into 3 mm thickness. Cut the garlic chives into 3-4 cm lengths.
3. Finely chop tempura crumbs or meat scraps and ginger. Mix into Step 1 well, and add the eggs.
4. Lightly mix together until eggs are well incorporated into the batter.
5. Pour in the batter in an oiled electric griddle or frying pan. It should not be spread out too much, but be thick and circular. Lay the pork belly on top.
6. Cook both sides for a little less than 5 minutes (check to avoid burning). Do not press down the batter with a spatula. We usually use an electrical hot plate in my house at 200-250°C.
7. Cook the side with the meat well until golden brown. It'll be delicious and crispy.
8. If you like, top the okonomiyaki with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori. Serve warm.

Story Behind this Recipe

A package of ready to use okonomiyaki powder listed yamaimo as an ingredient, so I tried making a batter with grated yam and it was delicious. In addition, I saw a TV program once that a grandmother from the Kansai region who was really good at making okonomiyaki, so I copied her methods.