Okonomiyaki

Ingredients

• 150 g 00 flour
• 150 ml water
• 1 tsp UMAMI Hon Dashi
• 2 eggs
• 300 g white cabbage
• 2 spring onions
• 6 thin slices of pancetta
• 1 tbsp vegetable oil
• 4 tbsp UMAMI Okonomiyaki sauce
• 2 tbsp mayonnaise
• 2 handfuls of UMAMI Katsuobushi

Method

1. 01

   Dissolve the Hon Dashi in the water. In a bowl, mix the flour with the dashi and the eggs to a smooth batter.

2. 02

   Finely shred the cabbage and slice the spring onions into rounds; fold them gently into the batter.

3. 03

   Heat the oil in a non-stick frying pan over a medium heat. Pour in half the mixture and spread it into a round about 2 cm thick. Lay 3 slices of pancetta on top.

4. 04

   Cook for 5–6 minutes, flip with the help of a plate and cook for a further 5–6 minutes on the pancetta side, until golden. Repeat with the remaining mixture.

5. 05

   Brush with the Okonomiyaki sauce, drizzle over lines of mayonnaise and finish with the Katsuobushi, which will dance in the heat.