Okonomiyaki Osaka-style

Ingredients for 2 servings:

• 300 g flour (okonomiyaki)
• 2 eggs
• n. B. water
• ½ white cabbage, depending on size
• Sauce (Okonomiyaki)
• Mayonnaise, preferably Japanese
• Flakes (bonito flakes or katsuoboshi), fish flakes
• Seaweed, seaweed (Aonori), dried
• 4 slice(s) bacon, wafer-thin, unsmoked, or 100 g seafood or mochi and grated cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Japanese pancakes with white cabbage

Mix one egg per person with the flour and water to form a thin batter. Keep adding water until the batter becomes slightly runny. Fold the finely chopped white cabbage into the batter. The mixture should look as if there is more cabbage than batter in it. (Pickled pink ginger, leeks and/or spring onions can be added for an extra touch.) Lightly coat a heated pan with oil and briefly fry your choice of meat, seafood or mochi (the simplest rice cakes) in the pan. Now spread the batter over the filling like a round flatbread and fry well on both sides. Make sure the mochi are nice and soft before adding the batter, and mix the cheese in with them if possible. To serve, spread the okonomiyaki sauce, mayonnaise, aonori and katsuoboshi over the flatbread and the okonomiyaki is ready. Tip: For a vegetarian version, make sure the okonomiyaki sauce is also vegetarian and use a special flour blend instead of okonomiyaki flour. To do this, mix wheat flour with cornstarch and mix with seaweed dashi instead of the usual fish dashi. You might also want to add mirin to the water. Of course, omit the fish flakes as well.