Okonomiyaki Patacones (Colombian × Japanese)

Method

1. Peel the plantains and cut them into 4 cm chunks. Shred the cabbage as finely as you can and toss it with the rice vinegar and 30% of the salt. Thinly slice the spring onions and roughly chop the pickled ginger for the topping.

   Add in this stepGreen plantains 2Cabbage 100 gRice vinegar 2 tspSalt ⅛ tsp

2. Pour the oil 2 cm deep into a 22 cm deep pan and heat over medium heat to about 160 °C. Fry the plantain without crowding for 5 min, turning once, until pale yellow and tender when pierced, then lift out and take the pan off the heat.

   Add in this stepVegetable oil for frying 400 ml

   medium heat

3. While still warm, press each chunk between sheets of baking paper with the base of a plate to 1 cm thick and 8–9 cm across. Make them as flat as you can so the toppings sit well.

4. Heat the oil over medium-high heat to about 180 °C and fry the patacones in batches for 3 min, until golden and crisp. Drain and sprinkle with the rest of the salt.

   Add in this stepSalt 0.4 tsp

   medium-high heat

5. Squeeze the cabbage dry and pile a little on each patacón, then zigzag over the tonkatsu sauce and mayonnaise. Scatter with aonori, bonito flakes, pickled ginger and spring onion and serve right away, while the flakes are still dancing in the heat.

   Add in this stepTonkatsu sauce (or okonomiyaki sauce) 2 tbspMayonnaise 2 tbspAonori (green seaweed flakes) 1 tspKatsuobushi (bonito flakes) 4 gPickled ginger (red or pink) 10 gSpring onions 1