Okonomiyaki (Vegetable Japanese Griddle Cake)

• 1 cup all-purpose flour or 1 cup okonomiyaki flour, if you can find it
• 3/4 water or 3/4 dashi stock, if preferred
• 3 eggs
• 10 large cabbage leaves, chopped or 500 g cabbage
• 2 stalks green onions
• 1 1/2 tablespoons vegetable oil
• 1/2 cup okonomi sauce
• 8 ounces sliced mushrooms
• 1/4 cup japanese mayonnaise
• 2 tablespoons nori, flakes
• 2 tablespoons bonito flakes
• 1 tablespoon tempura batter (cooked and crumbled)

1. Mix flour with water in medium size bowl.
2. Stir eggs and vegetable ingredients in the batter.
3. Heat oil on a griddle, a hot plate, or in a large skillet.
4. Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.) Repeat for three more servings as room allows.
5. Cook both sides on medium-low heat until golden brown (about 5 minutes each.).
6. Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
7. Top the griddle cakes with the remaining ingredients evenly.

flour, water, eggs, cabbage, stalks green onions, vegetable oil, okonomi sauce, mushrooms, japanese mayonnaise, bonito flakes, tempura batter

Taken from www.food.com/recipe/okonomiyaki-vegetable-japanese-griddle-cake-517231 (may not work)