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Okonomiyaki Yaki Japanese pizza recipe

It's a family dish, popular in western Japan. As I have just east of Japan, There are several types of Okonomiyaki, traditional Osaka, Hiroshima type, type Monja (Tokyo), etc. ... The traditional type looks like a small pizza. Hiroshima type consists of noodles in brown sauce (the Yakisoba) and a very thin pancake around them. Monja type has no form is crushed and eaten by mixing ... short, as you can see, I'm not special! I present this page in the traditional recipe. It is generally prepared on the table with an electric hot plate (in Japan all households have one), and also at the restaurant, which is one reason why this dish creates a very friendly atmosphere. Unfortunately, there is not, I believe, Okonomiyaki restaurant in Paris (but it seems that we will soon have one in the district of St Germain des Prés ...). For other regions and French, I do not know. In any case, in the meantime, we will try to do it with a stove at the moment, ourselves! It is not very complicated. INGREDIENTS: 2 people SEASONING - "OTAFUKU oikonomi (or Yakisoba) SAUCE" It is sold in grocery stores in Japan and perhaps in some Chinese supermarkets, but to verify (approx. 40F bottle 500 g). It is particularly recommended for this recipe. It is quite possible to replace any of the "Buldog Sauce, see Intro. INGREDIENTS. 1 rib of pork cut into small thin slices, see photo below against 50/80 g octopus or cuttlefish: cut into small dice (photo middle), see "Preparation" 10 cm leeks: finely chop 2 eggs 1 teaspoon of "dash": see Intro. INGREDIENTS 3 leaves of cabbage cut into small cubes (the amount of sprouts should be about a glass of 250 ml, see photo below) 1 glass of 250 ml flour 1 glass of 250 ml of water * The cabbage, flour and water in equal quantity. - MAKING OF "økonomi-yaki" Put cabbage, leek, the octopus, "Dash" and flour in a large bowl and mix. Pour water, add a little salt and mix. Put half the dough with a ladle in the pan heated to medium heat and lightly oiled. To put the rest of dough. Break an egg in the middle of each dough. Place the slices of meat around the egg yolk. Having filed beautifully, put a lid, reduce heat if you find too strong. Wait about 5 minutes until the bottom is cooked and becomes hard. Back one by one, being careful not to crush, and cook approximately 10 minutes until dough is well cooked until the middle. Serve with "Sauce oikonomi" (or "Buldog sauce) and mayonnaise if you like.

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