Name: Okonomiyaki
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 cup Osaka style okonomiyaki flour; 3/4 cup Dashi; 10.5 oz Green cabbage, shredded; 2 Scallions, chopped; 2 Eggs, whisked; 2 tbsp Neutral oil, such as vegetable or grapeseed oil; 1 cup Bean sprouts; Bonito flakes; Pickled red ginger (beni shoga); Kewpie mayonnaise, or regular mayonnaise; Okonomi sauce, or tonkatsu sauce; Aonori (green laver)

Method

4 steps. Tap one to mark it done.

Combine the okonomiyaki flour and Dashi in a large bowl, whisking until no lumps remain. Stir the green cabbage, scallions, and whisked eggs into the batter until thoroughly combined.
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat, tilting the pan to coat the bottom. Pour a third of the batter into the skillet, forming a round pancake that is 1/2-inch thick. Place a third of the bean sprouts on top and cook for 4 minutes, until the underside turns golden-brown.
Carefully flip the pancake and continue cooking for 3 minutes, until the bean sprouts are tender.
Move the pancake to a serving plate and garnish with okonomi sauce, Kewpie mayonnaise, bonito flakes, pickled red ginger, and aonori. Serve.

Recipe by Caroline Phelps on pickledplum.com. See the original for their notes and tips.