Okonomiyaki

Ingredients

• 200 g all-purpose flour
• 200 ml dashi stock
• 2 eggs
• 100 g green cabbage, finely shredded
• 60 g tempura batter vegetables or mushrooms, diced
• 40 ml neutral oil
• 40 ml okonomiyaki sauce (Okonomi)
• 20 ml bonito oil or Japanese mayo
• 1 sheet toasted nori, finely sliced
• 10 g bonito flakes
• 3 g sea salt
• 2 g Tellicherry black pepper

Method

1. 1
   Whisk flour, dashi, and eggs until just combined (lumpy batter is correct); fold in cabbage and vegetables gently.
2. 2
   Heat 20 ml oil in a 25 cm non-stick pan over medium-high heat until shimmering.
3. 3
   Pour batter into pan; spread to 1.5 cm thickness, cook 5–6 minutes until golden on base, shaking pan occasionally.
4. 4
   Flip carefully using two spatulas; cook reverse side 4–5 minutes until golden and cooked through.
5. 5
   Slide onto a warm plate; drizzle okonomiyaki sauce and mayo in crossed lines over surface.
6. 6
   Sprinkle nori strips and bonito flakes over top; serve immediately with extra sauce and mayo on the side.