Okonomiyaki

Ingredients for 4 servings:

• 120 g flour
• 1 tsp, leveled salt
• 1 tsp, levelled sugar
• 1 tsp, leveled baking powder
• 1 tbsp, heaped cornstarch
• 200 ml dashi (fish broth)
• 4 eggs
• 1 head of pointed cabbage
• 8 tbsp Tenkasu (fried tempura batter pieces)
• 4 tsp ginger, pickled, red
• Olive oil for frying
• 200 g bacon, optional
• Japanese seasoning sauce (Okonomiyaki sauce)
• Mayonnaise, Japanese
• Nori seaweed
• Bonito flakes
• 1 spring onion(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Mix together the flour, salt, sugar, baking powder, and starch. Then add the dashi, mix everything well, and cover and refrigerate for 1 hour. Remove the stalk from the cabbage, finely chop the cabbage, and set aside. After the dough has rested, take it out of the refrigerator, add the eggs, and stir in. Then add the tenkasu and red ginger and mix everything together well again. Finally, gradually add the cabbage and stir in. Heat the oil in a large pan and form the mixture into 2 cm thick dough balls. Optionally, halve the bacon strips and place them on the okonomiyaki. Fry with the lid closed for about 5 minutes. Then turn the okonomiyaki over and fry for another 5 minutes. Turn again and cook uncovered for about 2 minutes. Serve on plates. The warm okonomiyaki is served with any topping, e.g. okonomiyaki sauce, Japanese mayonnaise, nori seaweed, bonito flakes and fresh spring onions.