Potato Galette... 'Okonomiyaki Style'

Name: Potato Galette... 'Okonomiyaki Style'
Yield: Makes 4 pieces
Cuisine: American
Ingredients: 500 grams potatoes; 120 grams zucchini; 120 grams snake gourd; 4 tablespoons potato starch; 2 tablespoons okonomiyaki flour; 1 tablespoon chicken bouillon granules; 7 eggs; 20 pieces squid tempura; 4 tablespoons okonomiyaki sauce; Mayonnaise, to taste; Aonori (seaweed powder), to taste; 2 packs bonito flakes; 2 tablespoons olive oil

夢遊草 @cook_40049902

I added zucchini and snake gourd to potatoes, baked a galette, and tried it with an 'okonomiyaki' finish. It's also delicious with ketchup.
The origin of this recipe
I grew snake gourd for the first time and am developing recipes to use it. You can also double the amount of snake gourd instead of zucchini for a delicious result.
Snake gourd can be eaten raw, boiled, stir-fried, or baked. I added snake gourd to give it an okonomiyaki style.

Saved

Ingredients

Makes 4 pieces

500 gramspotatoes
120 gramszucchini
120 gramssnake gourd
4 tablespoonspotato starch
2 tablespoonsokonomiyaki flour
1 tablespoonchicken bouillon granules
7eggs
20 piecessquid tempura
4 tablespoonsokonomiyaki sauce
Mayonnaise, to taste
Aonori (seaweed powder), to taste
2 packsbonito flakes
2 tablespoonsolive oil

Saved

Steps

1

Peel the potatoes and zucchini, and remove the seeds from the snake gourd.
2

Use a slicer to julienne the potatoes and zucchini, and cut the snake gourd in half and then slice thinly.
3

Mix the julienned potatoes with 3 eggs, 3 tablespoons of potato starch, 1 tablespoon of okonomiyaki flour, and chicken bouillon granules.
4

Add the julienned zucchini and thinly sliced snake gourd and mix well.
5

Spread olive oil in a frying pan, add the potato mixture, and top with 1 egg and squid tempura. Cook.
6

Cook both sides until slightly browned, cover with a lid to ensure the inside is not undercooked.
7

Top with okonomiyaki sauce, mayonnaise, aonori, and bonito flakes to taste.
8

After cooking two pieces, moisture will come out from the snake gourd and zucchini, so add more potato starch and okonomiyaki flour to prevent it from becoming watery.