Okonomiyaki

Ingredients for 4 servings:

• 300 g flour
• 210 ml water
• 2 eggs
• 4 large cabbage leaves (white cabbage)
• Meat, various types
• Mushrooms and whatever else you want
• Toppings of your choice, e.g. mushrooms, seafood, minced meat
• Fat for frying
• n. B. Bonito flakes (Katsuobushi)
• e.g. dried seaweed (Aonori)
• e.g. mayonnaise
• e.g. tomato sauce with soy sauce, Worcestershire sauce and muscovado sugar (okonomi sauce)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Japanese mix of pancakes and pizza

Cut about four large, outer, green white cabbage leaves without the hard, white leaf ribs into thin strips, about 4 mm wide. Mix the water, flour, eggs and shredded cabbage. You can now add other ingredients to the batter, e.g. chopped seafood, minced meat or mushrooms, according to your taste. Fry the batter in a frying pan like a pancake. The okonomiyaki should have a diameter of about 20 cm. Before turning the okonomiyaki over, you can add other ingredients to the still-soft batter. Then turn the okonomiyaki over and fry on the other side. When it is done cooking, pour the katsuobushi, aonori, mayonnaise and okonomi sauce over the okonomiyaki and serve.