[ Japan] How to cook Seared cod okonomiyaki
Ingredients
- 350 g piece white cabbage, core removed and finely shredded
- sunflower oil, for frying
- 6 spring onions (scallions), thinly sliced
- 1½ tbsp pickled red ginger, finely chopped
- 300 g piece boneless cod, skin on, cut into 12 even slices
- 100 g kimchi
- 100 ml okonomi sauce (see Note)
- 60 ml (¼ cup) kewpi (Japanese) mayonnaise
Pancake batter
- 300 g self-raising flour
- 2 tsp dashi powder or granules
- 1 good pinch celery salt
- 4 eggs, lightly beaten
