Ingredients for 2

• 100g Okonomiyaki flour
  If you have none, you can replace it by regular flour mixed with some potato starch or rice flour (1 or 2 tablespoons)
• 160ml Dashi (Japanese stock) or water
• 2 eggs
• 300g cabbage, cut into 2 or 3cm pieces
• Chives or green onion thinly sliced
• 30g Tenkasu (pieces of fried Tempura batter) or rice crispies (cereals) or dry Chinese noodles
• 6 slices of bacon or plain pork

If you feel like it, you can add

• 100g shrimps cut into 1cm pieces
• 30g Beni Shoga, marinated red ginger

For the garnish

• Mayonnaise
• Okonomiyaki sauce
  If you have none, make it yourself by mixing 3 tablespoons of ketchup with 1 tablespoon of Worcestershire sauce and 1 teaspoon of soy sauce. You can also add 1 tablespoon of Tonkatsu sauce.
• Aonori (seaweed, if you want)
• Katsuobushi (dry skipjack, if you want)

What to do now?

1. In a big bowl, mix the flour and water until there are no lumps left.
2. Add the eggs, the cabbage, the chives, the Tenkasu, the ginger and the shrimps, and then mix until all the elements are covered but don’t mix them too much.
3. Oil your frying pan or a plancha and heat it at medium heat. When the pan is hot, add the preparation and cuti t into two cakes.
4. Add the pork slices on top of the cakes. Cover the pan for 3 minutes.
5. Turn the cakes over and cover again for 3 minutes (the pork slices are at the bottom).
6. Turn the cakes over again (the pork slices are on top) and cover.
7. When the cakes are browned and stiff, pour Okonomiyaki sauce, mayonnaise, Aonori and Katsuobushi on them.
8. Eat them when hot!! It’s wonderful…

Time to eat: enjoy!!

© Nicolas Gavet

More recipes soon…

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