Okonomiyaki

Ingredients for 9 servings:

• 600 g wheat flour
• 200 g cheese, grated
• 4 eggs
• 2 tsp baking powder
• 400 ml vegetable stock
• 280 g corn from the can, drained weight
• 3 spring onions
• 1 white cabbage
• 9 tbsp sauce (Okonomi sauce) or a mixture of ketchup and Worcestershire sauce
• Salt
• Water
• mayonnaise
• 9 strips of bacon, optional
• 9 tsp, stripped algae powder, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Japanese cabbage pancake, vegetarian or with bacon

Cut/coarsely grate the white cabbage into approximately 1 x 1 cm pieces. Mix the flour and baking powder and stir into the eggs and broth. Add water until the mixture thickens. Season the dough with salt if desired and let it rest for 10 minutes. Drain the corn and finely chop the spring onions. Gradually stir the vegetables into the batter until all the cabbage pieces are coated in a thin layer of batter. If you like, you can add cheese at this point. Grease a pan with a little vegetable oil and heat to medium heat. Pour the okonomiyaki mixture into the pan with a large ladle and spread it out to a thickness of about 1.5 cm. Fry until golden brown on both sides. Brush the finished okonomiyaki with okonomi sauce and drizzle with mayonnaise. If you don’t have okonomi sauce, you can mix ketchup or curry ketchup with Worcestershire sauce. If you like, you can sprinkle nori powder or finely chopped crispy bacon on top, but you can vary this as you like.