Japanese Pancake Okonomiyaki
1.
Prepare materials and weight
2.
Wash the cabbage and cut into filaments
3.
Sliced salmon intestines
4.
Cut seaweed into thin strips
5.
Take a clean bowl, add low-gluten, salt and eggs
6.
Add 50 grams of water and mix into a batter without particles
7.
Add cabbage and stir evenly
8.
After heating a small 16cm pot, add 5 grams of oil, and pour half of the cabbage batter
9.
Fry the cabbage batter until a part of it is solidified on the surface, add a proper amount of salmon sausage
10.
When the batter at the bottom of the pan can easily shake, turn the dough over and fry for a few minutes
11.
Smell the scent of salmon intestines, turn over and check that the pancakes are well cooked, then turn off the heat
12.
Put the fried vegetable pancakes on the plate
13.
Take a portion of the medium spicy mustard sauce into the piping bag
14.
The medium-spicy mustard sauce draws a grid shape on the vegetable pancake
15.
Sprinkle with pork floss and shredded seaweed, and Okonomiyaki is ready
16.
Okonomiyaki with any combination of ingredients
Tips:
1. The ingredients of Okonomiyaki can be matched according to your preference
2. If you don’t have a small pot, you can use a large pan. When frying, try to thin it out a bit, so it’s easier to cook.
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