Okonomiyaki with pointed cabbage and kimchi

Ingredients for 2 servings:

• 180 g flour
• 1 ½ tsp salt
• 5 eggs
• 170 ml water
• 350 g pointed cabbage
• 150g kimchi
• 1 bunch of spring onions
• 3 tbsp ketchup
• 3 tbsp Worcestershire sauce
• 3 tbsp agave syrup
• rapeseed oil
• n. B. fried onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the pointed cabbage into thin strips, about 5 cm long. Slice the spring onions into thin rings, separating the white from the green rings. For the sauce, combine the ketchup, Worcestershire sauce, and agave syrup in a small bowl and set aside. Whisk the flour, salt, and eggs with about 170 ml of water in a bowl until no lumps remain. Then add the pointed cabbage, kimchi, and the white spring onion rings and mix well. Heat a pan with oil and gradually add the batter for the pancakes, about 2-3 cm thick. Brown each pancake over medium heat until the edges are crispy. Fry on both sides. Keep the finished pancakes warm in the oven. To serve, drizzle the pancakes with a little sauce. Serve the fried onions and green spring onion rings separately.