Ingredients (4 person):
Okonomiyaki Batter:
200g All Purpose Flour (50g/person)
250cc Water (62.5cc/person)
1 tbsp. Japanese Soup Stock (Dashi)
200g Chinese Yam (50g/person)
Little Salt
Others
500g Chopped Cabbage
1 Egg
Little Red pickled Ginger
Topping
200g Thin Sliced Pork
Mayo
Okonomiyaki Sauce (sweetened Worcester Sauce)
Dried Bonito Flake
Seaweed powder
Preparation:
Peel Chinese yam and shred it fine (puree).
In a large bowl, combine all Okonomiyaki batter ingredients together and mix well (5 minutes). Keep the bowl in the fridge for one hour at least.
Chop cabbage.
Shortly before cooking the Okonomiyaki, mix the batter with other ingredients in a small bowl.
Put a little bit of oil in the household teppanyaki or a frying pan, heat the oil on medium heat. Spread the batter in a circle on the pan (2 cm thick).
Place sliced pork on top of Okonomiyaki and cook covered until the bottom side is golden brown, then flip it over.
Flip it again when the other side is also nicely browned.
Brush Okonomiyaki sauce on cooked Okonomiyaki, then add mayo nicely, and put some dried bonito flakes on top of mayo, and then some seaweed powder.