Cook Time 20 minutes
1 tsp soy sauce
½ cup dashi stock (use chicken or vegetable stock if unavailable)
1 – 1 ½ cups plain flour
1 cup shredded cabbage
1 small carrot, grated and excess liquid squeezed out
10 green beans, finely chopped
2 shiitake mushrooms, finely chopped
3 spring onions, roughly chopped
1 tbsp vegetable oil
1 tsp sesame oil
Soft boiled egg
In a large bowl, whisk together the eggs, soy sauce and stock. Gradually whisk in the flour, ensuring there are no lumps – the batter consistency should be like that of thickened cream.
Add the cabbage, carrot, beans, mushrooms and spring onions to the batter and fold to combine.
Heat the oils in a small frypan and add some of the mixture to make a large pancake. Flatten with a spatula then cover with a lid and allow to cook for 3-4 minutes. Flip the pancake over and cook on the other side, uncovered, for 1-2 minutes. Repeat this process with the remaining batter.
Serve the okonomiyaki with a drizzle of Worcestershire sauce, mayonnaise and top it with bonito flakes and pickled ginger. Add a soft-boiled egg, if desired.