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1
Preheat a griddle or medium nonstick skillet over medium-low heat while you make the batter.
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2
Mix together the eggs, flour, and a pinch of salt.
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3
Stir in the dashi, mixing in only enough to moisten the flour; dont worry about a few lumps.
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4
Stir in the cabbage and scallions and, if the batter seems thick at this point, add a little more water or dashi to thin it out.
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5
Grease your griddle or pan with a teaspoon of the oil and, when the oil shimmers, ladle the batter onto the griddle or skillet, using about a quarter of the batter for each 6-to 8-inch pancake.
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6
After 2 or 3 minutes, when the first side is beginning to color, scatter the top of the pancake with a handful of bean sprouts and 2 tablespoons of the peas, patting them down a little to anchor them in the batter.
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7
Flip the pancake and cook the second side for 2 or 3 minutes, then flip and continue cooking, flipping as necessary to ensure even coloration, for another 5 minutes; the okonomiyaki needs to spend about 10 minutes in total over the heat.
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8
Transfer the okonomiyaki to a warmed plate, spread a little mayonnaise across the top of it (or drizzle it across the top if youre using Japanese mayonnaise in one of those squirt bottles), drizzle liberally with okonomiyaki sauce, and top with a generous handful of bonito flakes.
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9
Serve at once, cutting it into wedges at the table.
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10
Repeat for the remaining batter.
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11
(You can also hold the pancakes on an ovenproof plate in a 200F oven for up to 15 minutes while you cook the second batch, but theyre best hot out of the pan.
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12
If youre going to hold them in the oven, garnish just before serving.)
