4 pc Shrimp (size 31/40) 4 pc. Calamari (sliced) 4 slices Pork Belly (thinly sliced) 130g Head Cabbage (cut into small squares) 12g Red Ginger (benishoga) 10g Spring Onions (thinly sliced) 60g Okonomiyaki batter (refer to instruction below) 2 whole Eggs (size large) 10g Tempura Crumbs (tenkasu) Tonkatsu sauce (garnish) Mayonnaise (garnish) Bonito Flakes (garnish) Powdered Seaweed (garnish)
In a bowl add cabbage, red ginger, spring onions, 1 egg, and okonomiyaki batter and mix well. (Okonomiyaki Mixture) In a pan or teppan grill on medium/high heat (450F) stir fry sprimp and calamari until light brown in color. In a pan or teppan grill, pour down half of the okonomiyaki mixture, then shape into a circle with the circumference of 5 inches. Place shrimp and calamari on top of the okonomiyaki mixture created in the step above, then cover that with the rest of the okonomiyaki mixture, then place pork on top along with tenkasu. Flip okonomiyaki and poke 3 holes through the okonomiyaki for the steam to vent. Cook on each side for about 10 minutes or until brown in color. Garnish with an over easy egg, tonkatsu sauce, mayonnaise, bonito flakes, and powdered seaweed.
Okonomiyaki Batter: 50ml Water 100g Flour 70g Yamaimo (Japanese yam or mountain potato) 2/10 Tbsp. Hondashi Mix all the ingredients above in a bowl to make the okonomiyaki batter.