Standard Okonomiyaki

• 150 grams Plain flour
• 200 ml Water
• 150 grams Nagaimo
• 1 tbsp Chicken stock granules
• 1 dash Salt
• 1/2 pack Bonito flakes
• 1 the legs and the side fins Squid
• 1 if you have some, even 1 dash bit will do Thinly sliced pork
• 4 large leaves Cabbage
• 3 Eggs
• 40 grams Tempura crumbs
• 1 Red pickled ginger

1. Put the flour, chicken stock granules, bonito flakes and salt into a bowl and mix together.
2. Add the water and mix well so as not to form any lumps.
3. Grate the nagaimo.
4. Finely shred the cabbage.
5. Cut the squid and pork into bite sized pieces.
6. Add these all to the batter and mix.
7. Add the tempura crumbs and eggs to the batter and mix to combine.
8. Don't over-mix.
9. Heat about 1 tablespoon of oil in a frying pan, and pour in 1/3 of the batter.
10. Cook until browned and crispy, about 5 to 7 minutes.
11. When it's about this browned, flip them over.
12. Add another tablespoon of oil and cook the other side.
13. Top with okonomiyaki sauce, aonori, mayonnaise and red pickled ginger to taste and serve.

flour, water, chicken, salt, pack bonito, fins, some, cabbage, eggs, tempura crumbs, red

Taken from cookpad.com/us/recipes/170466-standard-okonomiyaki (may not work)