Okonomiyaki Osaka-style

Makes 5 pancakes

500g cabbage, trimmed and finely sliced
10 eggs
1/2 cup spring onions, green part only, finely chopped
3 to 4 tablespoons red pickled ginger, finely chopped
4 tablespoons oil
5 tablespoons Tenkasu (deep-fried mixture of Tempura flour and water)
2 large paper thin slices pork,

Okonomiyaki sauce; Otafuku sauce
2/3 cup Japanese mayonnaise
1 tablespoon milk
Dried seaweed powder; Aonori
Bonito flakes

Batter
300ml Dashi; mix 300ml hot water with 1 and 1/2 teaspoons katsuo dashi powder
300g plain flour
10 Tablespoons grated yamaimo or more
1teaspoon salt

To make okonomiyaki batter, combine the all ingredients in a large bowl, and whisk very well. Divide the batter evenly into 5 small bowls.

To each of the five bowls, add cabbage, red ginger, 1 egg and 1 tablespoon each of the Tenkasu and the spring onion. Fold in with a pair of chopsticks.
Add more dashi or flour to control the consistency of the mixture.

On high heat, spread oil on a heated BBQ hot plate. Pour the mixture from one bowl at a time onto the hot plate to make 4 individual okonomiyaki pancakes.
Place 2 pork slices on top of each of the pancakes.
Lower the heat to medium and cook for 3 minutes.
Using the corner of a spatula, break one egg beside each pancake on the hot plate.
Turn the pancake over onto the egg with the spatula. Push any leaking egg in towards the pancake to cook, keeping the shape of the pancake neat.
Cooks for a further three to four minutes. Turn the okonomiyaki pancake over again and brush with okonomiyaki sauce, dollop with mayonnaise which mixed with milk and Japanese mayonnaise and sprinkle with dried seaweed and bonito flakes.
Serve hot.

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