泡菜大阪烧

做法

1. Chop the kimchi and cabbage into bite sized pieces.

2. In a bowl add the okonomiyaki flour, benishoga pickled ginger, wasabi paste and a cup of water. When it’s well mixed add the kimchi and cabbage too.

3. Warm some oil in a frying pan. Pour in the batter and cook over a high heat for 5 minutes. Flip it over and cook for a further 5 minutes, before finishing cooking over a medium heat for 10 minutes. Decorate with aonori seaweed, okonomiyaki sauce and Japanese mayonnaise and enjoy.