Japanese Pancakes (Okonomi-Yaki)

• flour ........................................... 2 cups
• dried bonito soup (without salt) ................ 2 cups
• baking powder ................................... a pinch
• salt ............................................ a pinch
• mountain yam .................................... 5 g (if available)
• chopped cabbage ................................. 4 handfuls
• egg ............................................. 4
• small pieces of deep-fried batter ("agedama").... 1 tbs
• red pickled ginger root ("beni-shohga") ......... 1 tbs
• sweet Worcestershire sauce ("Tonkatsu sause + Ustah sauce")
• dried bonito flakes ("katuobushi flakes")
• green seaweed flakes ("ao-nori")
• mayonnaise
• mustard

1. 1. Mix salt and baking powder with flour, and sift it into a big bowl.
2. 2. Pour a little soup at a time, mixing.
3. 3. When fully mixed, cover the bowl and set it aside for 1--3 hrs.
4. 4. Grind yam and fold into the batter.
5. 5. Add chopped cabbage, small pieces of deep-fried batter,
6. red pickled ginger root, eggs, and other ingredients at your
7. own risk.
8. 6. Divide the mixture into 4 and spread it into 20 cm diameter
9. on a heated thick iron plate.
10. 7. Cook it until the edge becomes dry.
11. 8. When small holes appear on the surface and the bottom
12. browns, turn it over.
13. 9. After the inside is almost baked, press it evenly.
14. 10. When the inside is baked enough, turn it over again.
15. 11. Spread sweet Worcestershire sauce on it,
16. and sprinkle green seaweed flakes and dried bonito flakes over it.
17. 12. Serve with favorite spices such as mayonnaise or mustard.

flour , bonito soup, baking powder , salt, cabbage, egg, batter, red, sweet worcestershire sauce, bonito flakes, green seaweed, mayonnaise, mustard

Taken from www.epicurious.com/recipes/member/views/japanese-pancakes-okonomi-yaki-1214122 (may not work)