OKONOMIYAKI (Japanese thick pizza) by Yumi

- 200 g of cabbage 

- 10 green onions 

- 100 g of flour (shifted)  

- 150 cc of dashi-jiru (ref.  page 15)  

- 2 eggs

- 1 tbsp. of oil

- 6 thin slices of pork belly meat or bacon

- 30-50 g of squid rings or 

- shrimps (thawed)  

- tonkatsu sauce 

- mayonnaise 

- bonito flakes

1. Cut the cabbage into coarse strips,  and the green onion into rounds.  

Chop roughly squid rings or shrimps. 

2. Mix the flour and dashi jiru to make a batter.  

Put half of the batter,  half of the cabbage and green onions, 

 half of the squid rings and an egg into a smaller bowl and roughly mix the ingredients with a spoon. 

3. Heat the oil in a frying pan and turn down the heat to medium-low. 

 Pour the mixture onto the pan flat and place 3 slices of the pork belly on top.  

When the surface of the batter mixture starts to form bubbles,  turn over.  

When the pork is cooked,  turn the pancake over again,  

and heat for 1 to 2 min until it is resilient. 

4. Put the tonkatsu sauce,  mayonnaise and bonito flakes on top and serve.  

Make another pancake likewise.