Okonomiyaki Lángos (Hungarian × Japanese)

Method

1. Mix the flour, yeast and sugar in a bowl, add the lukewarm water (37 °C) and the salt and knead for 8 min. Once the dough is soft and slightly sticky, add half the oil and knead it in.

   Add in this stepPlain (all-purpose) flour 200 gLukewarm water 130 mlInstant dried yeast 3 gSugar 5 gSalt 3 gVegetable oil (for the dough and your hands) 1 tsp

2. Cover and leave in a warm place for 45 min, until doubled.

3. Cut the bacon into 2 cm strips and fry in a 18 cm pan over medium heat for 5 min until crisp. Drain on kitchen paper.

   Add in this stepStreaky bacon rashers 2

   medium heat

4. Shred the cabbage as finely as hair, soak it briefly in cold water and shake it completely dry; slice the spring onions. Mix the mayonnaise with the sour cream and spoon into a piping bag or a small plastic bag.

   Add in this stepWhite cabbage 120 gSpring onions 1Mayonnaise (Japanese if possible) 2 tbspSour cream 2 tbsp

5. Pour the frying oil into a heavy, deep 22 cm pan to at least 2 cm (no more than a third full) and heat over medium heat for 7 min to 175 to 180 °C; a dry wooden chopstick should give a steady stream of small bubbles. Keep a lid nearby and keep water away from the oil.

   Add in this stepVegetable oil (for frying) 500 ml

   medium heat

6. Oil your hands with the rest of the oil, divide the dough into 2 piece(s) and stretch each on an oiled tray into an 18 cm round, thin in the centre with a thicker rim. Slide carefully into the oil and fry over medium heat for 1 min 30 sec, turn and fry 1 min 30 sec more until puffed and golden. Fry one at a time.

   Add in this stepVegetable oil (for the dough and your hands) 1 tsp

   medium heat

7. Spread the drained lángos with tonkatsu sauce and pile on the cabbage. Zigzag the sour-cream mayo over, then scatter with bacon, spring onion, aonori, bonito flakes and pickled ginger. Eat while the bonito flakes are still dancing.

   Add in this stepTonkatsu or okonomiyaki sauce 3 tbspBonito flakes (katsuobushi) 3 gAonori (green seaweed flakes) 1 tspRed pickled ginger 10 g