Okonomiyaki

Method

1. Shred the Cabbage: Thinly slice about 2 cups of cabbage. The thinner you slice it, the better the pancake will hold together.
2. Make the Batter: In a bowl, whisk 1/2 cup flour with 1/3 cup water and 1 egg. Whisk until smooth.
3. Combine: Fold the shredded cabbage into the batter until every piece is lightly coated.
4. The Base: Heat a non-stick pan over medium-low heat with a tiny bit of oil. Pour the cabbage mixture in and shape it into a circle about 1 inch thick. Don't press it down—you want it fluffy!
5. Form the Base: Lightly oil a non-stick pan over medium-low heat. Pour the mixture in and use a spatula to shape it into a neat circle about 1 inch thick.
6. The Glaze: While the pancake is still hot on the plate, spread a thick layer of Okonomiyaki sauce over the entire top surface.​The Drizzle: Zig-zag your Kewpie Mayonnaise over the brown sauce. (You can use a toothpick to drag through the lines for that fancy "marbled" look!)​The Garnish: Generously sprinkle with Aonori and top with a big handful of Katsuobushi. The heat from the pancake will make the bonito flakes move and "dance."