Okonomiyaki ''Japanese Savoury Pancake'' with meat buta-tama

Wash the chives, dab dry and finely chop. Clean the pointed cabbage, cut into strips of approx. 3 cm and wash. Clean spring onions, cut into 2-3 mm thin rings and wash.

For the batter, whisk Dashi broth and an egg in a bowl. Mix flour and cornflour/potato starch, add with baking powder to the dashi-egg mixture and mix well to avoid lumps. Add the pointed cabbage and spring onions to the batter and mix well.

Heat 1 tbsp of oil in a frying pan (24 cm Ø), add half of the batter-vegetable mixture to the pan, spread the vegetables evenly and fry over medium heat for about 2-3 minutes.

During this time, sprinkle with 1 tbsp of fried onions. Spread half of the meat slices evenly on top, turn over in the pan and fry for another 2-3 minutes on medium heat (reduce heat slightly). Slide the okonomiyaki onto a plate.

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.

Heat ½ tbsp oil in the pan again and add a beaten egg. Immediately place the fried okonomiyaki on top with the meat side down, fry for another 2-3 minutes and keep warm. Prepare a second pancake in the same way.