Hashimoto | BRIGITTE.de

preparation

1. For the dough
   

2. Clean the Chinese cabbage and cut it into very fine strips without the stalk. Peel, clean and finely grate the carrots. Mix the eggs, dashi powder, flour, baking powder, soy sauce and 200 ml water in a bowl with a whisk to form a smooth dough. Mix in the Chinese cabbage and carrot.

3. Grease a hot coated pan (Ø 18–20 cm) with a little rapeseed oil. Add 3-4 tablespoons of dough, spread it flat and fry over medium heat for about 2 minutes on each side. Remove, immediately wrap the pancake around 2 chopsticks and keep warm on the middle rack in a preheated oven at 80 degrees (fan oven not recommended). Repeat until the dough is used up and 8 pancakes are baked.

4. For the topping
   

5. Rinse the spring onions, pat dry and cut into fine rings. Drain the ginger in a sieve. Pour mayonnaise and Okonomi sauce into a squeeze bottle each. Drizzle the hashimaki with the sauces and top with ginger. Serve sprinkled with spring onions, bonito flakes and furikake.