- 150 g of flour of okonomiyaki or simple flour
- 1 tablespoon of cornstarch
- 2 eggs
- 15 cl of water
- 1 teaspoon of dashi
- 8 thin slices of pork belly
- 100 g of prawns
- 2 green onions
- ¼ white cabbage
- ½ leek
- dried bonito flakes
- okonomiyaki sauce
Chop the cabbage into thin strips and the leek, then shell the shrimp and remove the black vein and cut into small pieces.
In a bowl put the flour, cornstarch, egg, water and dashi and mix well until that it be homogenous, then add cabbage, leeks, prawns and mix well.
Heat skillet lightly oiled on medium heat, put 4 slices of pork and pour over half the dough and spread well, cover and cook 5 minutes. Check the vegetables is cooked.
Then flip the okonomiyaki with a plate and cook 5 minutes, uncovered.
Serve hot, brush the crepe with okonomiyaki sauce and a little mayonnaise and then sprinkle with dried bonito.
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