Chorizo and Cheese Okonomiyaki

Okonomiyaki?

Siri loves this recipe and so should you. I made this for five meals in a row. I can't even eat my Mama Pham's pho for three meals in a row, let alone five. I really find it difficult to eat the same food for more than two meals in a row, no matter how delicious, first world problems much.

There's not really much to it. Mix anything you want into the batter, add some extra water or stock to make the batter a bit thinner if you want. I normally use the majority of the thin batter to cover up the ingredients that could be lost in the frying pan. It cooks quite well but it makes it a bit dome shaped.

Why did I use chorizo and cheese? It was the only meat in my pantry is why. It was actually really delicious. I wouldn't knock the combination until you tried it.

Chorizo and Cheese Okonomiyaki

Ingredients:
2 eggs
1 cup of dashi or water or stock
1 cup of plain flour
1/2 white part of a leek
2 1/2 cups of shredded cabbage
1/2 julienned medium carrot
200g of corn kernels
1-2 tablespoons of finely diced green onion
As much chopped up cured chorizo and cheese as you can stomach
Cooking oil

Instructions:
1. Mix the eggs, water and flour together into a paste. Thin with more water if desired.
2. Add everything, barring the chorizo and cheese, into the paste. Mix lightly until just combined.
3. Heat up a small frying pan with a splash of cooking oil, one of the smallest ones you have, on a low medium heat.
4. When the oil starts to become hot enough to shimmer, put in a blob of the okonomiyaki batter into the centre of the pan. Spread it out in like a well, with the edges being thicker, and the centre being quite thin.
5. After the batter begins to cook, throw your chopped chorizo and cheese into the centre. Pour a small amount of the thinner batter on top.

6. Flip over and allow to cook until evenly brown. Serve with Japanese mayonnaise and tonkatsu sauce immediately.