4 ounce surume ika (squid) ½ cup chopped head cabbage 2 eggs 2 cups flour 2 cups water 1 cup tonkatsu sauce, preferably Ikari brand 1 cup Best Foods mayonnaise 4 Tbsp. oil 2 cups katsuobushi- dried, smoked tuna shavings 2 cups agedama- crunchy bits of deep fried flour-dough 4 tsp. aonori- green seaweed
For the batter: cut the squid into ¼ inch dices. Put the squid, cabbage, eggs, and flour in a large mixing bowl. Add water bit by bit; mix after each addition. The batter shouldn't be too dry and it shouldn't be too wet and runny. You may have to stop adding water or add a bit more to get the right consistency.
For the sauce: put the tonkatsu sauce and mayonnaise in a bowl and mix well. There are many different types of tonkatsu sauce and you may have your favorite. I prefer to use the Ikari brand and also the Best Food mayonnaise.
To make pancake: put 1 tablespoon of oil in a non-stick frying pan and heat over medium heat. Ladle about ½ cup of ikayaki batter into the pan. Use a spatula to spread the batter evenly and thinly over the bottom of the pan. Sprinkle ¼ cup of katsuobushi and ½ cup of agedama on the batter. Press down the pancake with the spatula to make the pancake as thin as possible. Turn the heat to medium-high and cook both sides until they are golden brown and crispy on both sides. It will take about 3 minutes on each side. Remove the pancake from the pan and put on a plate; cover to keep warm. Repeat until you have used up all the batter.
Presentation: Use a spatula to transfer a pancake to a serving plate. Use a pizza cutter to cut it into 8 pieces. Pour the tonkatsu-mayonnaise sauce over the pancake. Sprinkle ¼ cup of the katsubushi and 1 teaspoon aonori over the pancake and serve.