Okonomiyaki with mussels

Name: Okonomiyaki with mussels
Ingredients: 500 g Mussels; 1 units.items Garlic; 20 g Fresh ginger; 100 ml Mirin; 100 ml Gomadare sesame dashi sauce; 160 g self-raising flour; 5 g Baking powder; 5 g Salt; 5 g Sugar; 160 ml cold dashi broth; 400 g finely sliced pointed cabbage; 4 units.items Spring onion; 40 g Tenkasu; 4 units.items Eggs; 50 g bacon; 50 ml okonomiyaki sauce; 500 ml Kewpie mayonnaise; 500 g katsuobushi; 50 g harinoi seaweed paper-thin

Japanese savory pancake with mussels marinated in dashi and sesame.

Ingredients

500gMussels

1units.itemsGarlic

20gFresh ginger

100mlMirin

100mlGomadare sesame dashi sauce

160gself-raising flour

5gBaking powder

5gSalt

5gSugar

160mlcold dashi broth

400gfinely sliced pointed cabbage

4units.itemsSpring onion

40gTenkasu

4units.itemsEggs

50gbacon

50mlokonomiyaki sauce

500mlKewpie mayonnaise

500gkatsuobushi

50gharinoi seaweed paper-thin

Preparation

Roughly chop the garlic and ginger.
Sauté them and deglaze with the mirin.
Add the mussels and cook for 3 minutes.
Shake them once and cook for another 2 minutes.
Drain the mussels.
Remove them from the shell.
Marinate the mussels in the dashi sesame sauce.

Mix the flour, baking powder, salt, sugar, dashi stock, and eggs into a smooth batter.
Cut the pointed cabbage, spring onion, and bacon into fine julienne. Mix these into the batter.
Then add 100 grams of the cooked mussels.
Heat a pan.
Put ¼ of the batter in the pan.
Bake golden brown in about 4 minutes.