Grease a medium sized skillet or pan and place over medium heat.
In a large bowl, beat the eggs, ground yam, and bonito soup stock
together until well mixed.
Gradually whisk the flour into the egg mixture until the batter is
smooth. Mix in the shredded cabbage, sliced scallions, dried
shrimp, and sliced meat of choice.
Ladle approximately 1/4 cup of batter into the hot skillet and
spread to a thickness of 1/4 to 1/2 inch. Cook until air bubbles
form on the surface of the okonomiyaki, then flip to cook the other
side until light golden.
Serve the okonomiyaki by spreading it with store bought
okonomiyaki sauce or worcestershire sauce and the Japanese
mayonnaise. Garnish with dried green laver and dried bonito
flakes.
Originally Submitted
12/7/2011
0 Out of 5 from
0 reviews
You can add this Mayuko's Okonomiyaki recipe to your own private DesktopCookbook.