Doro Yaki

2 Serves

Ingredients
100g okonomiyaki flour
2 eggs
1 long green onion(s)
1 leek (165g)
30g red ginger
2 tablespoons Sakuraebi [dried]
20 g bits of fried batter left after cooking tempura
1 tablespoon soy sauce
1/2 teaspoon Japanese granulated soup stock
200 cc water
1 tablespoon salad oil

<Soup>
400 ml Water
2 tablespoons white soup stock

Instructions
Cut off the root end of the leeks and cut into small pieces.
Mix eggs in a bowl, add soy sauce, Japanese granulated soup stock, and water, and mix well.
Add okonomiyaki flour and mix until there are no lumps. Add leeks, red ginger, sakura shrimp, and fried egg and mix further.

Heat salad oil in a frying pan over medium heat and pour in the batter.
Heat while stirring, and when the mixture is half-cooked, fold in half. Cook for 1-2 minutes, turn over, shape into an oval, and cook again for 1-2 minutes.

Make the dipping sauce. In a small saucepan, add water and white dashi stock and bring to a boil.
Doroyaki is eaten by scooping the dough with a spoon and dipping it in the dipping sauce.