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Tsukimi Okonomiyaki With Pork Kimchi - Recipe Video

A simple and easy to understand recipe video shows how to make Tsukimi Okonomiyaki With Pork Kimchi.
Here is an okonomiyaki with pork kimchi topped with some grated yam (tororo) and an egg yolk. The fluffy and sticky texture of the Japanese yam (nagaimo) and the mild taste of egg yolk mix well with the okonomiyaki and it is very delicious. By adding the hanpen fish cake to the dough, the texture becomes fluffy. You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Sub Ingredients
  • Pork belly
    100 g
  • Cabbage
    100 g
  • Kimchi
    50 g
  • Hanpen fish cake
    50 g
  • Batter
  • Eggs
    1
  • Cake flour (Pastry flour)
    30 g
  • Red pickled ginger
    20 g
  • Japanese style granulated soup stock
    1 tsp
  • Water
    3 tbsp
  • Salad oil
    1 tbsp
  • Toppings
  • Okonomiyaki sauce
    1.5 tbsp
  • Japanese yam (Nagaimo)
    50 g
  • Egg yolk
    1
  • Dried green seaweed flakes (Aonori)
    as needed

How to make

  1. Prepare. Peel the Japanese yam (nagaimo).
  2. 1. Shred the cabbage.
  3. 2. Chop the hanpen fish cake.
  4. 3. Grate the nagaimo.
  5. 4. Add Step 1, 2, the kimchi, and the dough ingredients to a bowl and mix until there are no lumps.
  6. 5. Spread cooking oil on the heated pan over medium heat, line up the pork belly, add Step 4 and spread it into a circle. When it browns, turn it over, cover the pan with a lid, and cook it on low heat for about 8 minutes until cooked through, then remove from the heat.
  7. 6. Place it on a plate, coat it with okonomiyaki sauce, put Step 3 and egg yolk on top, sprinkle dried green seaweed flakes (aonori), and it's ready to serve.

Tips for cooking

For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. We used an 8-inch diameter pan. The flavor will change, but you can substitute a Japanese versatile dashi base (shiro-dashi) for a Japanese-style granulated soup stock.

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