ja, pancakes.

Michelangelo Duck (above). Australian vinegar prawns (not pictured). Salmon sashimi (in progress). Tofu + red cabbage salad. Agedashi Tofu. Okonomiyaki (the only thing made by me, Clare did the rest). Green tea ice cream + red bean cakes (not pictured). Alien (not pictured).



1 cup flour (I've been using almond flour with great success)
1/2 cup dashi, hot
2 eggs
1/2 cabbage, shredded (between 3 and 4 cups' worth)
1/2 bunch of scallions, chopped
1 onion, chopped
1/2 cup young Gouda, grated
1 tbsp furikake
okonomiyaki sauce, or substitute tonkatsu sauce.
scallions, chopped
aonori (seaweed flakes)
katsuobushi (smoked bonito flakes)

They say that the batter to filling ratio should be like salad dressing to salad....and for the batter you're shooting for a maple-syrup-like viscosity (they say). Basically just coat the cabbage with the batter. Put some cheese in near the beginning but then cover with more batter so it doesn't scorch. Flip as necessary. Can take up to 15 minutes to cook, you want your cabbage to be totally wilted, or at least pretty darn wilted. When it's "done", drizzle with okonomiyaki sauce and mayonnaise, scatter scallions on top, sprinkle aonori and katsuobushi on top, and chomp.

Serves maybe 4? 6?


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