Ingredients
How to make it
In a large bowl, pour in 300 ml of water and add the okonomiyaki flour with yam. Mix gently with a spoon until mostly smooth—it's okay if a few small lumps remain.
Add chopped cabbage, green onions, eggs, and tempura flakes to the batter. Mix gently but thoroughly, incorporating air to keep the mixture light and fluffy.
Preheat a griddle or hot plate to 200°C (392°F). Pour the batter onto the surface and spread it out to about 2 cm thick. Cook for 3 minutes.
Score the surface into 4 equal sections, then place slices of pork belly on top. Flip the pancake over, cover with a lid, and cook for another 4 minutes.
Remove the lid, flip the pancake again, and cook uncovered for 3 more minutes until golden and cooked through.
Cut into bite-sized pieces, drizzle with okonomiyaki sauce, sprinkle with aonori, and decorate with your favorite toppings.