Okonomiyaki Recipe

Ingredients

4 servings

• Filling material:
  • 1/4 kg of wet squid
  • 1/4 kg of shrimp
  • 5 sheets of thinly sliced ​​cabbage
  • 1 stalked onion leaf
  • 1/2 sachet katsuobushi
  • 1 tsp salt
  • 1 tsp flavored beef
  • Sufficient pepper powder
• Flour dough ingredients:
  • 4 eggs
  • 1 cup / 150gr wheat flour
  • 2 tsp baking powder
  • 275 ml dashi (I'm from katsuobushi stew or it could be from 1 tsp dashi powder dissolved with 275ml water)
• Sauce material:
  • 4 tbsp tomato sauce
  • 2 tbsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • Vegetable oil to taste and sauce dough
• Complement:
  • Insufficient scallion leeks
  • Katsuobushi
  • Mayonaise
  • Seaweed powder

Steps

60 minutes

1. Prepare all stuffing stuff, Rough chopped shrimp and my squid using chopper only, then thinly sliced ​​cabbage leaves and spring onions. Heat the oil 1 tbsp then saute the prawns and squid first until cooked and the water runs out.
   

2. After that input the leaves of cabbage, katsuobushi, green onion, salt, flavor of cow and pepper powder. Stir well until the vegetables wilt and water runs out, stir-fry until cooked lift set aside. Prepare dashi broth, I use 1 sachet katsuobushi boil with 300 ml water.
   

3. Boil until water shrinks from 300 ml to 250 ml then strain and broth ready to use. Prepare all the ingredients of toping sauce, stir all the ingredients of toping sauce then set aside.
   

4. Prepare the ingredients for flour dough, mix average dry batter first. Pour slowly dashi broth into dry dough while stirring, then Mix well until there is no lump.
   

5. Beat the 4 eggs to foam, then pour gently into the flour dough, mix well until mixed.
   

6. Take the dough fill 1/4 then pour the dough flour 1/4 also mix well, so every want to realize like this do not mix it all up. Heat the vegetable oil then pour the batter to let to 1/2 cooked, then turn slowly only 1 time back until the dough.
   

7. After the dough is cooked then lift and apply the sauce, then sprinkle the green onion, basting mayonaise.
   

8. Sprinkle katsuobushi and add mayonaise and a little sauce if there is powdered seaweed pour as well.
   

9. Okonomiyaki ready to serve.
   

Lets Cooking,

@rusdiana