Okonomiyaki
Ingredients
Pancake
300 gr White cabbage
300 gr Carrot (and/or whatever other vegetables you have)
100 gr Flour
2 Eggs
8 gr Dashi powder
Garnish
Drizzle Tonkatsu sauce
Drizzle Kewpie mayonnaise
Handful Katsuobushi
Handful Spring onion greens
Optional as topping
Pieces Lobster
Tentacles Octopus
Slices Wagyu
Mushrooms
Preparation
Cooking the pancake
Slide the cabbage, carrot and any other vegetables in strips. Big enough to maintain a bite when cooked, but thin enough to cook quickly and evenly.
Combine into a bowl with the flour, egg and dashi powder. Mix well and set aside to allow the moisture from the vegetables to come out and create a wet mixture.
Now heat a pan and neatly create a circular pancake in the pan with the vegetable mixture. Dont press! You want it as airy as possible.
Control the heat so that the vegetables can cook evenly through, but the pancake becomes crispy on the bottom. Flip halfway and repeat the process until cooked & crispy.
Plating
Drizzly first the tonkatsu sauce over the pancake, and secondly the kewpie mayonnaise.
Optional: now place whatever toppings on top (Lobster, Octopus, Wagyu or whatever you like)
Finish with some Katsuobushi and the greens of spring onion.
