But some ingredients are hard to find here and as always I love to make recipes my own way. I still have Savoy cabbage to eat and that is the reason for this Japanese pancake.
Usually a type of root vegetable is used for the batter that makes it very slimy. The root contains some kind of ooze, when it is grated. Ask someone here and they all shake their heads. Bonito flakes are not easily found here too.
Instead of the root I added some starch and hoped for the best.
The Tyrolian bacon is very well seasoned and smoked, a great ingredient instead of uncooked pork belly.
Recipe:
100 g flour
25 g corn starch
2 eggs
125 ml dashi stock
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
3 tbsp soup pancake crisps aka tempura bits
1 tbsp sushi ginger
oil
Savoy cabbage
Tyrolian smoked bacon
Ao noori
okonomiyaki sauce
Kewpie mayo
Spring onions
Mix flour, corn flour, salt, sugar and baking powder, add dashi stock and eggs.
Stir in the batter bits and the ginger.
Cut up the cabbage in fine pieces and stir it in.
Cover and set aside to rest for one hour.
I seasoned it with a little more salt and sanycho pepper.
Use a wide non stick pan that has a lid.
Heat up some oil.
Drop the cabbage and batter mix in the pan and take two spatulas to press it together into a circle.
Close the lid and cook on medium to low for 5 min. Check if the bottom does not get to dark.
Place the bacon strips on top and flip with the help of the two spatulas.
Close the lid and give it good 3 min more.
Flip back and check for the batter if it is set.
Take it out of the pan, bacon side up and pour Okonomiyaki sauce on first, then Kewpie mayo.
Sprinkle with Ao Noori and spring onion greens.
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