Ingredients

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

Preparation

  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.