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Crispy Pea Sprouts Okonomiyaki - Recipe Video

A simple and easy to understand recipe video shows how to make Crispy Pea Sprouts Okonomiyaki.
This is an introduction to okonomiyaki, which uses a lot of pea sprouts with a delicious crispy texture. Adding Pea sprouts also increases the volume. Japanese yam (yamato-imo) is a kind of yam that is stickier than another Japanese yam (nagaimo), and in some regions it is also called icho-imo or tsukune-imo. We cooked it with pork belly this time, but you can substitute it for seafood if you like.
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Cook time

20 minutes

Ingredients
1 serving

  • Pork belly
    50 g
  • Cabbage
    100 g
  • Pea sprouts
    1/2 package(s)
  • Batter
  • Japanese yam (Yamato-imo)
    20 g
  • Cake flour (Pastry flour)
    40 g
  • Water
    20 ml
  • Tempura bits
    20 g
  • Eggs
    1
  • Japanese versatile dashi base (Shiro-dashi)
    1 tbsp
  • Toppings
  • Okonomiyaki sauce
    2 tbsp
  • Japanese Mayonnaise
    2 tbsp
  • bonito flakes
    2 g
  • Dried green seaweed flakes (Aonori)
    1 g
  • Salad oil
    1 tsp

How to make

  1. Prepare. Peel the skin of Japanese yam (yamato-imo).
  2. 1. Shred cabbage.
  3. 2. Cut the roots of pea sprouts and cut them into 0.8-inch pieces.
  4. 3. Cut pork belly into 1-inch pieces.
  5. 4. Grate yamato-imo.
  6. 5. Mix dough ingredients in a bowl, add Step 1 and 2, and mix to blend.
  7. 6. Heat a pan over medium heat, add cooking oil, spread Step 5 round in the pan, place Step 3 on top, and cook.
  8. 7. Once browned, turn the pan over, cover it with a lid, and cook on low heat until heated through for about 5 minutes. Then, remove it from heat.
  9. 8. Serve on a plate, cover with topping ingredients, and it is ready.

Tips for cooking

The Japanese versatile dashi base (Shiro-dashi) has different thicknesses and tastes depending on the type, so please refer to the details written on the package and adjust the amount to your liking. The texture is slightly different, but you can substitute other Japanese yams.

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