Target: 6 × 4 inches · landscape

Mushroom and Cabbage Okonomiyaki

49 min · 4 generous servings

Ingredients

□ 1 lb green cabbage, finely shredded

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□ 4 scallions, thinly sliced, whites and greens divided

□ 1 cup all-purpose flour

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□ 4 large eggs

□ 1 tsp kosher salt

□ 1/2 tsp ground black pepper

□ 3 tbsp neutral oil, divided

□ 1/3 cup okonomiyaki sauce, or equal parts ketchup and Worcestershire sauce

□ Japanese mayonnaise, nori strips, and sesame seeds, for topping

1. Shred cabbage; slice mushrooms and scallions. Whisk flour, stock, eggs, salt, and pepper, then fold in cabbage, mushrooms, and scallion whites.

2. Heat 1 tbsp oil over medium. Shape half the mixture into two thick rounds and cook 5 to 6 minutes, until deeply golden underneath.

3. Use two wide spatulas to turn each round in one motion; cook 5 to 6 minutes until tender through and browned.

4. Oil the skillet and repeat with remaining batter. Sauce, top with mayonnaise, scallions, nori, and sesame, then serve immediately.

Cook’s note: Keep batter thick and turn only after the first side releases easily; watery rounds will break.