Okonomiyaki

Ingredients

• 350g cake flour (T45) - sifted
• 4 large size egg
• 450ml water
• 2 carrots - finely chopped (optional)
• 650g cabbage (approx) - finely chopped
• 1 stick of leek - chopped

Seasoning minced pork
• 400g minced pork
• 2 tbsp cooking sake
• 2 tbsp soy sauce
• 1 tbsp sugar

Seasoning for the batter
• 1 tbsp mirin
• 1/2 tsp fine salt
• 1/2 white sugar
• some of freshly grated ginger
• 20g katsuo dashi powder
• 2 pack katsuobushi(optional) - optional

For the sauce
• 2 tbsp chuno sauce
• 2 tbsp ketchup
• 2 tbsp worcestershire sauce
• 1 tsp white sugar
• Aonori (optional)

Instructions

• 1. In a large pan, add the minced pork and stir-fry until no longer pink. Combine all seasoning for minced pork, sake, soy sauce and sugar and mix well. Put it aside to let it cool.
• 2. Sift flour into a large bowl, and then add water and egg to mix. Stir constantly to keep lumps from forming.
• 3. Add all vegetable (carrot (optioanl), leek and cabbage), sauteed minced pork, all ingredients for the seasoning of batter gradually and mix together well.
• 4. Heat up a frying pan with 1 tbsp oil, spoon the okonomiyaki mixture on it and spread it into a round shape of about 1 to 1.5cm thickness. Well, it doesn't really need to be so round if you want. Fry over medium heat until the bottom side becomes golden brown, then turn it over with a spatula and press down on the okonomiyaki to compress. Fry it uncovered until the other side is browned.
• 5. Mix all sauce ingredients (chuno sauce, ketchup and white sugar), mix well.
• 6. Transfer the okonomiyaki to a plate, put sauce and mayonnaise (to your taste) on it.

• Serve hot!

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