Ingredients (1 Serving)


Sliced Meat or Seafood (60g)

Cabbage (150g)

Beni-Shoga (16g)

Tenkatsu (12g)

Egg (1pc)

Vegetable Oil (2 Tbsp)

Mayonnaise (2 Tbsp)

Bonito Flakes (6g)

Aonori (1 Tbsp)

Water (80ml)

Yamamori Takoyaki / Okonomiyaki Mix Powder (50g)

Yamamori Okonomiyaki Sauce or Takoyaki Sauce (2 Tbsp)



  • Prepare meat and vegetable: cut pork sliced into 12 cm. long, meanwhile,
    remove the core of the cabbage and finely dice the cabbage.
  • Put Yamamori okonomiyaki mix powder in a bowl. Whisk in half water of
    mixture. Add the remaining liquid and continue to whisk until the batter is
    smooth and lump-free.
  • Put diced cabbages in the bowl and mix well. Add the egg, beni shoga and
    tenkatsu and continue stirring.
  • Heat a large non- stick frying pan with ½ tablespoon of oil. With a large
    serving spoon, spread about two-thirds of one batter portion into the hot
    frying pan and, using the back of spoon, spread it out to about a 15 cm. circle.
    Add the rest of the batter mix on top and spread it out.
  • Place 2-3 sliced meat on top of Okonomiyaki and cook covered over medium
    heat for 2-3 minutes. When the bottom side is nicely browned, turn it over and
    cook covered for another 5 minutes. Turn over one more time and cook
    uncovered for 2 minutes. Transfer to a plate.
  • Spread the okonomiyaki sauce evenly over the okonomiyaki, using the back of
    a spoon, the sprinkle over the aonori and bonito flakes and serve.


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