Our Family Recipe for Fluffy and Creamy Okonomiyaki
There are only 3 ingredients that are a must in this recipe: milk, onion and nagaimo. This yields the lightest and fluffiest okonomiyaki ever. I've included photos so you can see how delicious they look.
Make the batter. Mix the okonomiyaki flour, eggs, and milk well in a bowl to remove clumps. Add grated yam.
Add onions, leeks, cabbage, and your favorite additional ingredients into the bowl.
We like to add a pack of peeled shrimp (approximately 150 g), deep fried as tempura, into the okonomiyaki batter.
How to cook the okonomiyaki:
Pour a ladle full of batter mixture into a non-stick frying pan or onto an electric griddle. Make a well in the middle.
Crack an egg into the well.
Pour more batter on top.
Add the pork slices, tempura batter crumbs and cheese on top. Put a lid on top of the pan (or on top of the pancake on the griddle (and cook slowly over low heat (about 140°C) until browned.
Flip over once, put the lid back on and wait until the cheese has turned golden brown.
The cheese should be golden brown when you flip the okonomiyaki over. (Be careful not to let it burn!). The okonomiyaki should have puffed up quite a bit at this stage.
Now for the finish! Spread mustard and okonomiyaki sauce to taste on top.
Add more okonomiyaki sauce, mayonnaise, aonori seaweed powder and bonito flakes. Enjoy while it's piping hot.
Also delicious with chopped tomatoes.
Story Behind this Recipe
I've been enjoying okonomiyaki since I was little. This recipe is one I've developed after many tries, and is now our family's favorite.
There are some okonomiyaki mixes with nagaimo in them, but always add some grated nagaimo regardless. Don't press down on the pancake with a spatula while you're cooking it (Step 8)! The batter improves if you let it rest for a while before cooking it.