Okonomiyaki

Method

1. In a bowl, mix flour, water, and eggs until smooth. Fold in cabbage, green onions, tenkasu, and pickled ginger.
2. Heat vegetable oil in a non-stick skillet over medium heat. Pour half the batter into the pan and shape into a round pancake.
3. Cook for 4–5 minutes until the bottom is golden, flip carefully, and cook another 4–5 minutes.
4. Transfer to a plate, drizzle with okonomiyaki sauce and Japanese mayo. Sprinkle with bonito flakes and aonori.
5. Repeat with the remaining batter to make a second pancake. Serve immediately.