By Tomohito TaniMatthew Roland
Dough:
-250g flour, 200 ml water, 2 eggs, and cabbage
Ingredients to put into or onto Okonomiyaki:
-Katsuobushi: dried, shaved bonito
-Aonori: green, dried seaweed
-Beef or pork: thinly sliced or ground
-Chicken: breast fillets
-Leak, onion, octopus, squid, corn, prawn, mushrooms, and much more.
Sauces:
-Brown okonomiyaki sauce
-Mayonnaise
(These Japanese ingredients are available at local Korean markets)
Cut four large green cabbage leaves into thing strings, removing the hard white core. Strings should be approx. 4mm wide. Mix the water, flour, eggs, and the cabbage strings together. Add the other ingredients to the dough. Fry the dough like a pancake on a frying pan or hot plate. Before turning the okonomiyaki over, and while the dough is still quite soft, you may put other ingredients on top of the dough. Turn the okonomiyaki over. When fried well, serve the okonomiyaki with katsuobushi, aonori, mayonnaise, and okonomiyaki sauce. When finished, the okonomiyaki should resemble a cross between a pancake and a pizza.
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