Tomato Okonomiyaki

INGREDIENTS

• 3 Egg
• 120g Plain Flour
• 240ml Dashi
• 300g Cabbage
• 300g Tomato
• 1 Spring Onion
• 40g Tenkasu
• 4 tbsp Vegetable Oil
• 4 tbsp Okonomiyaki Sauce
• 2 tbsp Japanese Mayonnaise
• 1 tsp Aonori
• 4g Bonito Flake

STEPS

1. 1

   Finely shred 300g of cabbage and dice 300g of tomato into small pieces. Slice 1 spring onion thinly. Pat the tomato dry with paper towel so the batter does not become watery.

2. 2

   In a bowl, whisk 3 eggs (beaten) with 240ml of dashi until combined. Add 120g of plain flour and stir just until no dry flour remains. Fold in 300g of cabbage, 300g of tomato, 1 spring onion, and 40g of tenkasu without overmixing.

3. 3

   Heat a nonstick frying pan over medium heat for 2 minutes, then add 4 tbsp of vegetable oil. Pour in the batter and shape it into an even round about 2 cm thick. Cook for 5 to 6 minutes, until the underside is golden brown and the edges are set.

   ⏱ 5 min

4. 4

   Slide a wide spatula underneath and flip the pancake in one movement. Cook for 5 to 6 minutes more, pressing the edges gently, until both sides are golden brown and the center is firm. If the center is still wet, cover the pan and cook for 1 to 2 minutes longer.

   ⏱ 5 min

5. 5

   Transfer the okonomiyaki to a plate. Brush or drizzle with 4 tbsp of okonomiyaki sauce, then zigzag over 2 tbsp of japanese mayonnaise. Finish with 1 tsp of aonori and 4g of bonito flake, and serve immediately.