Okonomiyaki flour (or plain flour with some dashi stock granules)
Additions to the batter:
300 g (about 1/2)
Chopped green onion
80 to 100 g
Thinly sliced pork belly
Tempura crumbs, dried shrimp
Make the batter: Mix the tofu in a bowl until smooth with a spoon. Add the grated nagaimo yam and egg, and mix well.
Add the flour and mix. It should be the consistency where a spoonful drops down with a plop.
Cut up the vegetables: cut the cabbage into 1 cm square pieces, and the green onion 3 mm thick. If you chop up the stem part of the cabbage too, it will add a crunchy texture.
Heat up a frying pan without any oil. Cook the pork belly slices on one side only and take out. Wipe out the excess oil from the frying pan.
Divide the batter into half. Add half the additional ingredients except for the pork belly to the batter, and mix while incorporating air.
Heat up the frying pan again over low heat and pour in the combined batter. Lay the pork belly slices on top with the uncooked side facing up.
Cook the pancake for 5 to 6 minutes on each side without a lid. When it's cooked through, raise the heat to medium and continue cooking until the surface is browned to your liking.
Cover with okonomiyaki sauce, mayonnaise, bonito flakes, and aonori seaweed, and it's done! Repeat with the rest of the batter and additions.
Story Behind this Recipe
My husband from Kansai investigated the proper size to cut the cabbage, how to cook the pancakes, and so forth when he was in college. The tofu tip was given to me by my sister in law.
Even though it's an extra step, do be sure to divide the batter into half and mix it with the other ingredients just before cooking each pancake. If you mix it in advance, the pancakes will be flat and flabby. Don't press down on the pancake with a spatula when you're cooking it. Try adding pork belly + kimchi, cheese + corn, etc. - all delicious!