Okonomiyaki

Okonomiyaki is a kind of omelette with various ingredients including eggs, savoy cabbage, puffed rice and flour, then cuttlefish, shrimp, octopus, dried shrimps and scallops if fish or with pork, stuffed with mayonnaise and Otafuko sauce and dried seaweed and bonito (smoked fish sheets).
It is cooked on a plate called Teppan which is located in the centre of each table and is certainly an experience to try if you visit Japan.
Today we will make the variation with fish and use a non-stick pan. 

See Also:Gundam's Tempura

Ingredients for 4 people:                 

• White eggs 4
• Puffed rice 30g
• Flour 00 20g
• Savoy cabbage 70g
• Water 30ml
• Salt qb

Okonomiyaki with fish: 

• Shrimp tails 30g
• Scallops n°8
• Cuttlefish-Totans 50g
• Dried shrimps 20g
• Octopus 40g

For garnish:

• Mayonnaise
• Otafuku Sauce
• Dried algae
• Smoked fish sheets (original Bonito)

Procedure:

We wash the vegetables and cut them finely, clean the fish, cut the cuttlefish into strips and cut the octopus into pieces, leave the shrimp tails and scallops whole.

In a bowl we break the eggs and beat them with water and flour mixing well the ingredients, add a pinch of salt the cabbage and the various crustaceans and molluscs mixing well we are ready to cook our Okonomiyaki.

We put on the fire a frying pan lightly oiled with seed oil and with the help of a ladle we divide the mixture into 4 portions giving it a circular shape but without touching each other they must cook 7-8 minutes per side and have a nice golden colour and be well caramelized.

Once ready we garnish with mayonnaise, Otafuko sauce, seaweed and fish sheets.