Original: English

Yam Okonomiyaki

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

A healthy and exquisite Okonomiyaki recipe packed with Japanese yam and cabbage. Japanese yam is added to the batter, and mirin and soy sauce are used as secret ingredients to add richness. By chilling the batter in the refrigerator, the gluten in the flour weakens, resulting in a fluffy finish. There are also tips for grilling, ensuring it's cooked through and has a fluffy texture.

📖Cooking Basics

yaki（ramen）

Steps

Peel and grate the Japanese Yam. 【This is the key!】Gripping it with paper towels will make it less slippery.
🕒 01:40
In a bowl, combine 50g Flour, 70ml water, and the grated Japanese Yam, and mix well.
🕒 02:06
Continue by adding [A] 1 tbsp Mirin, [A] 1/2 tsp Soy Sauce, and [A] 1/2 tsp Dashi Powder, and mix well.
🕒 02:25
Cover the bowl with the batter with plastic wrap and let it rest in the refrigerator for 30 minutes. 【This is the key!】The gluten in the flour weakens, resulting in a fluffy finish.
🕒 02:38
Remove the core from the 200g Cabbage and chop it into 1-2cm chunks.
🕒 02:58
Trim the root from the 2 green onions and cut into 1-2cm pieces.
🕒 03:35
Finely chop the 1 tsp pickled ginger.
🕒 03:52
Cut the 100g pork belly into 3 pieces and lightly season with a portion of salt and pepper to taste.
🕒 04:01
Add 1 Egg to the batter that has been resting in the refrigerator and mix.
🕒 04:21
Add the chopped cabbage, green onions, 2 tbsp tempura flakes, chopped pickled ginger, and 1 tbsp dried shrimp to the batter and mix well until everything is uniform.
🕒 04:31
Lightly grease a frying pan with oil and heat over medium heat for about 30 seconds.
🕒 05:04
Reduce heat to low, pour the batter into the frying pan to your desired size, and shape into a round disc.
🕒 05:22
Generously top the batter with the seasoned pork belly and cook over low heat for about 5 minutes without pressing down. 【This is the key!】Cooking without pressing down will result in a fluffy finish.
🕒 05:39
Check the browning and flip when a nice color has developed.
🕒 06:00
Once flipped, cover with a lid and steam over low heat for about 2 minutes. 【This is the key!】This ensures that even thick batter is cooked through.
🕒 06:19
Remove the lid and cook for another approximately 3 minutes over low heat to finish. Check if it's cooked through by inserting a skewer or cutting into it.
🕒 06:33
Spread Otafuku Sauce (Okonomiyaki Sauce) over the cooked Okonomiyaki.
🕒 07:05
Remove the cap from the mayonnaise, attach plastic wrap and a rubber band to the tip, poke 3-4 holes with a toothpick, and squeeze out the mayonnaise in thin lines.
🕒 07:19
Top with Aonori (seaweed flakes) to taste and Bonito Flakes to taste to complete.
🕒 07:52
For an alternative topping, drizzle with regular thin mayonnaise and draw a pattern by drawing lines with a toothpick.
🕒 07:59
Top the Okonomiyaki with the drawn pattern with Aonori (seaweed flakes) to taste and Bonito Flakes to taste to complete.
🕒 08:34