Tip:
Highlight text to annotate it
X
Cut the pork into 1-cm wide strips.
Cut the cabbage into 1-cm squares.
For the batter, in a bowl mix the flour, the nagaimo, and the dashi stock well.
Fold in the pork, the cabbage, the green onion and the eggs and mix well.
Heat the oil in a non-stick frying pan. Pour the batter into the frying pan. Sprinkle with the powdered bonito flakes and the sakura ebi while cooking.
When one side is cooked, flip the okonomiyaki over and poke some holes in it. Cook the okonomiyaki until golden brown.
Place it on a plate and spread the sauce on top.
Mix the mayonnaise and the milk and pour the mixture over the okonomiyaki. Sprinkle with the aonori seaweed and serve.