Okonomiyaki is a type of Japanese pancake.  

 In a large mixing basin, whisk together the flour and baking powder. In a large jug, combine the eggs, miso, and 350ml of cold water, whisking until smooth.  

Add to the flour mixture, whisking until fully smooth. In a large bowl, combine wombok, potato, and the white part of the shallot. Toss to blend. 

Toss in the batter, making sure the vegetables are evenly coated. Heat the oil in a 24cm ovenproof frypan over medium-high heat. 

Pour the cabbage mixture into the pan, spreading it evenly and pressing down firmly to level the top. Cook for 10-12 minutes, gently shaking the pan regularly,  

until a deep brown crust forms beneath and the pancake is nearly cooked through but the top remains wet and there is a tiny wobble in the center. 

Preheat the oven grill to high, and position the oven rack on the center shelf. Transfer the pan to the oven grill. 

Grill, untouched, for 5-7 minutes, or until the pancake is cooked through and brown on top. Remove from the grill and immediately brush the surface with tonkatsu glaze. 

Drizzle with mayonnaise and garnish with pickled ginger, green shallot, and furikake. Serve immediately. 

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