Okonomiyaki

• active time: 25 minutes

Ingredients

1 cup water

1 package dashi stock powder

4 egg

1 1/4 cup plain flour

1/4 tsp salt

1/4 tsp sugar

2 Tbsp rice flour, optional

1 Tbsp corn starch, optional

3 cup cabbage, finely chopped

2 green onion, chopped

1 cup king oyster mushrooms, chopped

1 Tbsp olive oil

bonito flake, for garnish

1/4 cup okonomiyaki sauce, Substitute with 1/4 cup hoisin + 1 tablespoon water

1/4 Tbsp mayonnaise

2 Tbsp hot sauce, Optional. Gochujang does work well here

1 Tbsp water

Directions

In a large measuring cup, dissolve the dashi powder into the water to make the dashi stock. Add the eggs to the stock and whisk together until smooth.

In a large bowl, mix together the flour, salt, sugar, rice flour, and corn starch. Add the dashi stock in and mix until just combined. Set aside. Add the cabbage, green onion, and mushrooms to the batter and mix until everything is coated.

Heat a skillet over medium heat and add the oil to the pan. Once the oil is warmed, pour the cabbage mixture onto the cooking plate to spread approximately 2cm thickness. Cover and cook until the edges are firm and cooked; approximately 5 minutes. Flip and cook, covered on the other side. The pancake is done when both sides are crispy and browned.

While the pancakes are cooking, make the mayonnaise sauce. In a small bowl, combine the mayonnaise, hot sauce, and water. Stir until smooth and pourable.

Pour the Okonomiyaki sauce and mayonnaise sauce over the pancakes and garnish with bonito flakes to serve.