Okonomiyaki Tortilla

Method

1. Peel the potatoes, quarter them lengthwise and slice 3 mm thick. Shred the cabbage into strips 5 mm wide and 4 cm long, slice the scallions thinly and finely chop the pickled ginger.

   Add in this stepPotatoes 300 gCabbage 120 gScallions 2Japanese red pickled ginger (beni shoga), chopped 2 tsp

2. Heat two thirds of the oil in a 20 cm nonstick frying pan over medium heat, spread the potatoes in an even layer and sprinkle with a pinch of salt. Cover and cook for 12 min, turning them with a spatula every 3 minutes, until tender and golden in places.

   Add in this stepCooking oil 2 tbspSalt 0.4 pinch

   medium heat

3. Add the cabbage and stir-fry uncovered over medium-high heat for 2 min, until wilted and sweet. Transfer to a bowl and let it cool for about 3 minutes.

   medium-high heat

4. In another large bowl, beat the eggs with the dashi powder and the remaining salt. Add the potatoes and cabbage, the scallions and the pickled ginger and mix well.

   Add in this stepEggs 3Instant dashi powder ½ tspSalt 1.6 pinch

5. Wipe the pan, add the remaining oil and heat over medium-high heat. Pour in the mixture and gently stir the edges for 20 seconds, then lower to medium-low heat, cover and cook for 4 min. The cabbage makes the mixture loose, so the lid helps the top cook through. It is ready to flip when the edge has set and the underside is golden.

   Add in this stepCooking oil 1 tbsp

   medium-high heat→medium-low heat

6. Cover with a plate larger than the pan, flip it over the sink in one movement, slide it back into the pan and cook over medium-low heat for 2 min. It is done when the centre feels springy when pressed.

   medium-low heat

7. Slide it onto a plate, spread the okonomiyaki sauce over the top with the back of a spoon and zigzag the mayonnaise over it. Sprinkle with aonori and pile on the bonito flakes; the heat makes them dance. Cut into wedges and serve right away.

   Add in this stepOkonomiyaki sauce (or tonkatsu sauce) 2 tbspMayonnaise 2 tbspAonori (green seaweed flakes) 1 tspKatsuobushi (bonito flakes) 4 g