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flour bonito soup baking powder salt cabbage egg batter red sweet Worcestershire sauce bonito flakes green seaweed mayonnaise mustard
Viewed: 43 - Published at: 8 years agoIngredients
- flour ........................................... 2 cups
- dried bonito soup (without salt) ................ 2 cups
- baking powder ................................... a pinch
- salt ............................................ a pinch
- mountain yam .................................... 5 g (if available)
- chopped cabbage ................................. 4 handfuls
- egg ............................................. 4
- small pieces of deep-fried batter ("agedama").... 1 tbs
- red pickled ginger root ("beni-shohga") ......... 1 tbs
- sweet Worcestershire sauce ("Tonkatsu sause + Ustah sauce")
- dried bonito flakes ("katuobushi flakes")
- green seaweed flakes ("ao-nori")
- mayonnaise
- mustard
Method
- 1. Mix salt and baking powder with flour, and sift it into a big bowl.
- 2. Pour a little soup at a time, mixing.
- 3. When fully mixed, cover the bowl and set it aside for 1--3 hrs.
- 4. Grind yam and fold into the batter.
- 5. Add chopped cabbage, small pieces of deep-fried batter,
- red pickled ginger root, eggs, and other ingredients at your
- own risk.
- 6. Divide the mixture into 4 and spread it into 20 cm diameter
- on a heated thick iron plate.
- 7. Cook it until the edge becomes dry.
- 8. When small holes appear on the surface and the bottom
- browns, turn it over.
- 9. After the inside is almost baked, press it evenly.
- 10. When the inside is baked enough, turn it over again.
- 11. Spread sweet Worcestershire sauce on it,
- and sprinkle green seaweed flakes and dried bonito flakes over it.
- 12. Serve with favorite spices such as mayonnaise or mustard.
