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Ingredients
  • 240 g flour
  • ½ tsp baking powder
  • 250 ml dashi or light stock
  • 2 eggs lightly beaten
  • 1 Tbsp vegetable oil
  • ½ tsp salt
  • ¼ tsp white sugar
  •  
  • note: Filling*
  • ½ cabbage sliced thinly
  • 1 handful grated nagaimo or potato
  • 2 Tbsp pickled ginger sushi ginger, or use fresh
  • 6 to 8 canned anchovies drained and patted dry
  •  
  • note: Topping*
  • Okonomiyaki Sauce see below
  • Mayonnaise
  • Crumbled Nori sushi seaweed
  • Katsuobushi
  •  
  • note: Okonomiyaki Sauce*
  • 2 Tbsp tomato ketchup
  • 1 Tbsp dark soy sauce
  • 1 Tbsp Worcestershire sauce
  • 1 tsp mirin
  •  
  • Mix it all up. You can vary the ratio according to taste as you get used to it.
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