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1
Slice the onion thinly across the grain, then cut in half.
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2
Chop the cabbage roughly.
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3
Peel the potato, and julienne to 4 cm long.
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4
Soak into a bowl of water.
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5
Put the okonomiyaki flour, egg and water into another bowl and mix with a whisk until there are no lumps.
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6
Add the onion and cabbage and the tempura crumbs.
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7
Mix so that the batter coats the vegetables well.
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8
Heat vegetable oil in a frying pan.
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9
Pour in 1/2 of the Step 5 batter.
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10
Set the heat to low-medium.
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11
Turn in the edges of the pancake to make it nice and round, and press the middle lightly to form an indentation.
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12
Cook for 3 minutes.
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13
When the pancake is golden brown, top with 1/2 the drained potato and turn the pancake over.
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14
Cover with a lid, turn the heat down to low, and cook for 5 to 6 minutes.
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15
When the pancake has puffed up nicely and the other side has also turned golden brown, turn it over one more time, cook for another 1-2 minutes and transfer to a plate.
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16
Cook the other pancakes in the same way.
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17
Top the pancakes with diagonally sliced green onion and mayonnaise.
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18
Eat while dipping in mentsuyu noodle dipping sauce.
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19
It's also delicious sprinkled with some shichimi spice (optional).
