Ingredients 50 g Low-gluten flour Okonomiyaki bonito flower (per person) Three slices of bacon Okonomi sauce 150 g Cabbage One egg Japanese ground mayonnaise [Hello] [Hello] Japanese ground mayonnaise Seaweed powder Shallots water (best soup available Ok) 50g pinch of refined salted shrimp
Sift flour, add a pinch of refined salt and mix with eggs and water to make a batter
Cut cabbage and shallots as shown
Select your favorite seafood (I used only shrimp), cut into small cubes
Then put cabbage, shallots and seafood into dough and mix well with a spatula
Sliced Bacon
To make shaping easier, I used two pans: a milk pan to shape it, then invert it into a large pan, add some butter to pan, pour beaten batter into it and fry slowly on medium and low heat
< /li>Spread bacon slices over surface
Place in a large skillet and continue frying until browned on both sides
Spread a layer of okonomi sauce, squeeze in some local mayonnaise [enough is enough], sprinkle with bonito seaweed flower powder and choose whether or not to add shallots to taste, and you're done. Fast Food