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Okonomiyaki

posted by Worm on 3/7/2023

Serves: 4 | Prep Time: 10 min | Cook Time: 15 min

Ingredients:

  • 1C - All-Purpose Flour (Can use rice flour for gluten-free)
  • 1C - Chicken Broth (Any broth or Dashi will do)
  • 2 - Eggs
  • 4C - Green Cabbage, Sliced Thinly
  • 1Tbsp - Butter
  • 1C - Sliced Mushrooms
  • 3Tbsp - Okonomiyaki Sauce
  • 2Tbsp - Mayonaise
  • 2Tbsp - Beni Shoga
  • 2Tbsp - Nori, Thinly Sliced

Instructions:

  1. Stir together the flour, broth, and eggs until well incorporated. The batter should be like very thin pancake batter. Stir in the cabbage.
  2. In a 10 to 12-inch skillet, melt the butter over medium heat. Once melted, distribute evenly and then distribute half of mushrooms over bottom of the pan. Cover with half of cabbage mixture and spread evenly with a rubber spatula. Cover and cook until bottom is browned, about 6-8 minutes.
  3. Flip the pancake. This is easiest to do by sliding it onto a large cutting board, inverting the pan on top of it, then flipping the whole thing. Cook for another 10 minutes, until bottom is browned and whole pancake is heated through.
  4. Slide cooked pancake onto a large cutting board and cut into quarters. Top with drizzles of okonomiyaki sauce and mayo, beni shoga, and nori. Serve immediately.

Notes:

  • Even better, serve each slice with a fried egg on top.