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Okonomiyaki with Lots of Spring Cabbage

Okonomiyaki with Lots of Spring Cabbage

These okonomiyaki are so thick and puffy thanks to the yamaimo. It's done in a flash because you can make 2 servings at once.

Ingredients: 1-2 servings

Cake flour
100 g
Dashi stock
120-130 ml
Cabbage
1-4 leaves
Thinly sliced pork belly
80-100 g
Green onions (small rounds)
2
Yamaimo (grated)
2 tablespoons
Eggs
2
Tempura crumbs
2 tablespoons
Sakura shrimp
1-2 tablespoons
Pickled red ginger (finely chopped)
1/2 tablespoon
Salt
to taste
Japanese Worcestershire-style sauce
to taste
Mayonnaise
to taste
Aonori
to taste
Bonito flakes
to taste

Steps

1. Finely chop the cabbage, green onions and the pickled red ginger. Mix the flour, 1 egg and the yamaimo together well in a bowl. Add the dashi stock with a little salt and mix.
2. Into the same bowl, fold in the cabbage, green onion, tempura crumbs, sakura shrimp, and the pickled red ginger.
3. Grease a minimum 24 cm frying pan and pour in all of the batter. Place the pork on top, then crack an egg over it.
4. Cook for 6-7 minutes. When the edges become firm, flip it over using your wrist. Once it's cooked, flip it over again.
5. Dish it up. Serve with Japanese Worcestershire-style sauce, aonori and bonito flakes. Also pour over some mayonnaise if you'd like.
6. Step 4: sometimes the egg will stick when you flip it over. To prevent this, add a little more oil and shake the pan as you flip it over.
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Story Behind this Recipe

This is a regular dish in my house.