Lazy Mini-Okonomiyaki

1. 1

   In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.

2. 2

   Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.

3. 3

   To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.

4. 4

   Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.

5. 5

   Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.

6. 6

   Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.