Japanese Pancake Okonomiyaki

Japanese Pancake Okonomiyaki

1. Prepare materials and weights.

2. Wash the cabbage and cut into filaments.

3. Cut the salmon sausage into thin slices.

4. Cut the 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 well.

8. After heating a small 16cm pot, add 5 grams of oil and pour half of the cabbage batter.

9. The cabbage batter is fried until a part of it is solidified on the surface, and an appropriate amount of salmon sausage is added.

10. When the batter at the bottom of the pot can easily shake, turn the dough over and fry for a few minutes.

11. When you smell the scent of salmon sausage, turn it over to check that the dough is well cooked, then turn off the heat.

12. Put the fried vegetable pancakes on the plate.

13. Put a portion of the Guanli medium spicy mustard sauce into the piping bag.

14. Use Guanli medium spicy mustard sauce to draw a grid shape on the vegetable pancake.

15. Sprinkle pork floss and shredded seaweed, and Okonomiyaki is ready.

Tips:

1. The ingredients of Okonomiyaki are matched according to your preference.
2. If you don't have a small pan, you can use a large pan. When frying, try to thin it out a bit, so it's easier to cook.