Steps

1. For the batter, prepare 100g all-purpose flour, 1 tsp milk, 1 egg, 50cc dashi stock, 20g-30g Japanese mountain yam, 1 tsp light soy sauce, and 1 tsp cooking sake.
   🕒 00:40
2. In a bowl, add 100g all-purpose flour and mix thoroughly with chopsticks until no lumps remain, incorporating air. (Key Tip! Using a whisk will make it mix more smoothly.)
   🕒 01:03
3. Add 50cc dashi stock, 1 tsp light soy sauce, 1 tsp cooking sake, 1 tsp milk, and 1 egg (everything except the Japanese mountain yam) to the bowl at once.
   🕒 01:40
4. Mix quickly with the minimum number of stirs to avoid lumps. (Key Tip! Stirring slowly will result in a heavy Okonomiyaki with a chewy texture. If you want a light, crisp texture, mix quickly.)
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5. Once mixed, add 20g-30g Japanese mountain yam and mix minimally until just combined. The batter is now ready.
   🕒 02:57
6. Transfer the finished batter to a clean container and refrigerate for 2-3 hours. (Key Tip! This is when it tastes best.)
   🕒 03:17
7. Just before cooking, prepare 50g of the rested batter per serving, 150g cabbage, pickled ginger, tenkasu (tempura scraps), 1 egg, and 50g pork belly per serving.
   🕒 03:37
8. (Key Tip! Mix the batter and ingredients just before cooking with the minimum number of stirs. Mixing 4 servings at once will prevent the Okonomiyaki from puffing up.)
   🕒 04:07
9. Heat oil on the griddle and spread about two-thirds of the mixed batter into a thick, round shape.
   🕒 04:25
10. Lightly grill the 50g pork belly and other desired ingredients on the side of the griddle. The key is to not cook them completely, but only about halfway through.
    🕒 04:44
11. Place the pork belly, which has been half-cooked, on top of the Okonomiyaki batter on the griddle. (Key Tip! If you cook the ingredients completely beforehand, they will overcook inside the Okonomiyaki.)
    🕒 04:57
12. Carefully spread the remaining one-third of the batter over the ingredients to cover them. (Key Tip! This prevents the ingredients from burning and locks in their deliciousness.)
    🕒 05:20
13. After about 2 minutes, when the edges of the Okonomiyaki have browned and dried, carefully loosen it with a spatula and flip it over.
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14. Lightly press down on the flipped Okonomiyaki; do not press it flat. (Key Tip! Keep it thick and fluffy.)
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15. Grill for another 2 minutes, then flip again and cook until the center is thoroughly cooked. (Key Tip! The reason many homemade Okonomiyaki are not delicious is that the center is not cooked through.)
    🕒 06:11
16. Generously spread Okonomiyaki sauce over the cooked Okonomiyaki.
    🕒 06:24
17. Top with mayonnaise, bonito flakes, and aonori (dried green seaweed) to complete.
    🕒 06:31
18. For an extra kick, serve with a small amount of mustard.
    🕒 06:38
19. Kansai-style Okonomiyaki sauce is generally very sweet, characterized by its fruity notes and strong spices.
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20. Commercially available Otafuku Sauce is the most common and is perfectly fine for beginners.
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21. Mixing a small amount of Worcestershire sauce or light soy sauce into Otafuku Sauce can create a lighter flavor.
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22. Some professional, busy restaurants use Daikoku Big Tonkatsu Sauce, which is sweeter than Otafuku Sauce.
    🕒 08:13