Okonomiyaki (Japanese Cabbage Pancake)

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• Step 1

  In a large bowl, whisk together all the batter ingredients until smooth and well combined.

  • 1 cup all purpose flour (120 g)
  • 1 tsp salt (6 g)
  • 1 tsp sugar (4 g)
  • ¼ tsp baking powder (1 g)
  • ¾ cup dashi (180 g)
  • 3 eggs (100 g)
• Step 2

  Fold in the chopped cabbage and green onions until evenly distributed in the batter.

  • 1 cup cabbage, chopped (70 g)
  • 1 stalk green onions, chopped (15 g)
• Step 3

  Heat a lightly oiled pan over medium heat. Pour the batter into the pan, shaping it into a round pancake about 1 inch thick. Cook for about 5 minutes, until the bottom is golden brown and set.
• Step 4

  Carefully flip the pancake and cook the other side for another 3–4 minutes, or until both sides are browned and the center is cooked through.
• Step 5

  In a small bowl, mix together the ketchup, oyster sauce, sugar, and Worcestershire sauce until smooth. Drizzle the sauce over the cooked pancake.

  • ½ cup ketchup (120 g)
  • ¼ cup oyster sauce (60 g)
  • 2 ½ tbsp sugar (32 g)
  • 6 tbsp Worcestershire sauce (80 g)
• Step 6

  Top with tempura flakes and serve warm. Enjoy!

  • 4 tbsp tempura flakes (5 g)