Lunch in Osaka. A classic okonomiyaki.
Pork meat is cooked first. It will become red and crispy :
Grated yama-imo for the batter. I have put a big quantity of this potato, so the okonomiyaki didn’t become very compact.
Veggies are cabbage, leftover of spinach and bean sprouts, a few bits of onion.
The sauce is simply soy sauce. Toppings are plenty of aonori seaweed, sesame seeds and grated ginger.That was soft, crispy and yummy.