Angulas okonomiyaki, free style

Another okonomiyaki… totally different in taste and texture. Ingredients variation gives a new dish.
It’s not classic at all. You can see this little fish. It’s ikanago (small Japanese eel). Yes, I have a big stock…

Cabbage, with a little onion, carrot and ginger. Lots of those fish. An egg is added to the batter. That’s why it gets this golden color.

Sauce is Worcester sauce reheated with tomato paste. Toppings are shredded shiso leaves, flat beans and shichimi togarashi (7 spice mix).

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