■お好み焼き

Ingredients (4 servings) 200 g cabbage 8 slices thinly sliced pork 50 g sakura shrimp 1 bunch scallions 1/2 cup agedama (fried drops of batter) 20 g red pickled ginger 4 eggs 4 Tbsp grated mountain yam 300 g flour okonomi-yaki sauce aonori flakes (green seaweed flakes) Procedure 1.Coarsely chop cabbage. 2.Finely slice the scallions crosswise. 3.Grate mountain yam finely using a "suribachi" (a pottery grinding bowl with a combed pattern on the inside). The yam can be grated more finely if you use this, rather than a steel grater. 4.Combine flour, lightly beaten egg and mountain yam in a bowl and mix well. Add some bonito stock, a little at a time, to gradually thin the mixture. 5.Check the consistency of the mixture while adding the stock. It should end up just a little thicker than tempura batter. 6.Mix in cabbage, red ginger, scallions, sakura shrimp and agedama. 7.Heat a little salad oil in a frying pan and pour in the batter. Lay pork slices across the top. Alternatively, the pork can be fried first and the batter poured over the top of the pork. 8.When one side is done, turn the okonomi-yaki over and fry the other side. 9.When both sides are brown, spread okonomi-yaki sauce on top, sprinkle bonito flakes and aonori flakes over the top and serve on a plate. It's also good with mayonnaise on top.