Recipe of Japanese Okonomiyaki

Ingredients:

• 1 cup all-purpose flour
• 1 cup dashi stock (or chicken/vegetable broth)
• 2 large eggs
• 2 cups shredded cabbage
• ½ cup sliced scallions
• ½ cup cooked and chopped shrimp (optional)
• ½ cup tenkasu (tempura scraps)
• ¼ cup sliced pickled red ginger (beni shoga)
• ¼ cup bonito flakes
• vegetable oil for cooking
• Okonomiyaki sauce
• Japanese mayonnaise
• Aonori seaweed flakes

Instructions:

• In a mixing bowl, combine the all-purpose flour and dashi stock (or broth) and whisk until you have a smooth batter.

• Add the two large eggs and whisk them into the batter until fully incorporated.

• Fold in the shredded cabbage, sliced scallions, chopped shrimp (if using), tenkasu, and pickled red ginger into the batter. Mix well.

• Heat your SENSARTE Nonstick Crepe Pan over medium heat and add a bit of vegetable oil.

• Pour a portion of the batter onto the pan, spreading it into a round shape, similar to a pancake. You can make one large Okonomiyaki or several smaller ones, depending on your preference.

• Cook for about 5-6 minutes until the bottom is golden and crispy. Carefully flip the Okonomiyaki using a spatula. Cook the other side for an additional 5-6 minutes.

• Transfer your Okonomiyaki to a serving plate. Drizzle with Okonomiyaki sauce and Japanese mayonnaise in a zig-zag pattern. Sprinkle with bonito flakes and Aonori seaweed flakes.

• Slice your Okonomiyaki into wedges or squares, then serve and enjoy!