Japanese okonomiyaki with fresh seacomidas

What does it include?

Ingredients

• 200 g finely chopped cabbage
• 100g flour
• 1 egg
• 150 ml dashi or light broth
• 150 g seacomidas mix (prawns, squid)
• 2 chives
• Oil for frying
• Okonomiyaki sauce or mixture of mayonnaise and Worcestershire sauce
• Katsuobushi (OPBALION) and Aonori (OPtional) and Aonori (OPtional)

How to prepare it step by step?

Preparation

1. In a bowl, mix the flour with the dashi until you obtain a somewhat thick dough without lumps. Add the egg and mix well.
2. Add the chopped cabbage and half of the chopped chives; mix until all the cabbage is covered in the mixture.
3. Heat a large nonstick skillet with 1-2 tablespoons of oil over medium heat. If the seacomidas is raw, sauté briefly for 1-2 minutes until it begins to color and set aside.
4. Pour the okonomiyaki mixture into the pan, forming a disk 18–20 cm in diameter and 2–3 cm thick. Place the seacomidas on top (or mixed in the dough if you prefer).
5. Cook over medium-low heat for 6-8 minutes until the edge is golden brown and the base is firm. With the help of a spatula, flip carefully (you can use another pan to help you) and cook for 5–7 more minutes.
6. Check with a toothpick that the center is cooked; If not, lower the heat and cover for 2-3 minutes.
7. Transfer to plate, cover with okonomiyaki sauce (or a mixture of mayonnaise and Worcestershire), sprinkle with remaining chives, katsuobushi and aonori if you have them.
8. Serve hot cut into portions. Accompany with a light salad.