OKONOMIYAKI

A recipe by Kyoko Haibara

Preparation time: 10 minutes
Total cooking time: 20 minutes

Ingredients
2 cup all purpose flour (okonomiyaki flour)
1 1/4 cup dashi soup stock or water
4-6 eggs
1 cabbage
6 tbsps chopped green onion
2/3 cup tenkasu (tempura flakes)
12 - 18 strips of thinly sliced pork or beef

For toppings:
Green seaweed
Okonomiyaki sauce (or tonkatsu sauce)
Mayonnaise

Preparation:
Pour dashi soup stock in a bowl. Mix the flour in the soup stock.
Rest the batter for an hour in the refrigerator. Chop cabbage finely.
Take about 1/2 cup of the batter
(to make one batch of okonimiyaki) in another bowl.
Mix chopped cabbage (about 1/4 lb), chopped
green onion (about 1 tbsp), and tempura flakes
(about 2 tbsps) in the batter.

Make a hole in the middle of the batter and add an egg in the hole.
Stir the batter.
Heat an electric pan and oil slightly.
Pour the batter into the pan. Fry meat or your choice of toppings on the side.
Cook for 5-7 minutes and place meat (toppings) on top of the okonomiyaki.
Flip the okonomiyaki and cook for 5-7 more minutes.
Flip the okonomiyaki again and spread okonomiyaki sauce and mayonnaise on top.

Sprinkle green seaweed over the sauce.
Sprinkle dried bonito (bonito flakes) and beni-shoga (red ginger) (optional)
Serve.

Itadaki maasu!