OKONOMIYAKI
320 g celery / napa cabbage
1 carrot
3 spring onions
3 eggs
120 ml dashi [alt. mild broth]
2 tablespoons light soy sauce
1 tablespoon sesame oil [toasted]
140 g flour
pinch baking powder [original contains okonomiyaki flour baking powder]
small handful shrimp
Okonomiyaki sauce
[alternatively: 4 tablespoons ketchup
3 tablespoons Worcestershire sauce
1 tablespoon BBQ sauce]
Bonito flakes
vegetable oil
black sesame seeds
Japanese mayonnaise
_ remove stalk from cabbage
_ finely slice cabbage
_ grate carrot with a vegetable peeler
_ place cabbage and carrots in a large bowl
_ slice scallions into thin rings and add most to the bowl
_ mix eggs, water, soy sauce and sesame oil well
_ add flour and mix until a smooth batter forms
_ add batter to vegetables in the bowl and mix until everything is evenly coated
_ heat oil in a non-stick frying pan over medium-high heat
_ add half of the batter to the pan
_ fry on both sides for about 3 minutes each [or until both sides are golden brown]
_ generously decorate the still-warm pancake with both sauces [okonomiyaki sauce and mayonnaise]
[originally you make a zig-zag pattern]
_ sprinkle generously with benito flakes
_ serve sprinkled with black sesame seeds and remaining scallion rings
PIKANTE JAPANISCHE PFANNKUCHEN MIT CHINAKOHL
320 g Chinakohl
1 Karotte
3 Frühlingszwiebeln
3 Eier
120 ml Dashi [alt. milde Brühe]
2 Esslöffel helle Sojasauce
1 Esslöffel Sesamöl [geröstet]
140 g Mehl
Priese Backpulver [original enthält Okonomiyaki-mehl Backpulver]
kleine Handvoll Shrimp
Okonomiyaki Sauce
[alternativ: 4 Esslöffel Ketchup
3 Esslöffel Worcestershiresoße
1 Esslöffel BBQ Sauce]
Bonito Flocken
Pflanzenöl
schwarzer Sesam
Japanische Mayonnaise
