RECIPE: Cabbage and Cheese Okonomiyaki (Savory Japanese Pancake)

Perfect for a quick and comforting meal, this savory cabbage pancake is made with just a handful of staple ingredients and topped with gooey melted cheese for an added touch of indulgence.

Servings: 2

Ingredients:

• 100g (¾ cup) Rice Flour Okonomiyaki Mix (Vegan and Gluten-Free)

• 100ml (~½ cup) water

• 50ml All-Purpose Mentsuyu (Noodle Soup Base)

• ¼ cabbage, shredded or julienned

• 80g (~1 cup) shredded cheese (mozzarella) (50g for batter, 30g for topping)

• Vegetable oil (for cooking)

• Mayonnaise (for topping)

Optional toppings: 

• Ponzu (for dipping)*

• Bonito flakes*

• Aonori (seaweed flakes)

Instructions:

1. In a bowl, combine Rice Flour Okonomiyaki Mix with water and All Purpose Mentsuyu and stir to combine. Add the shredded cabbage and 50g of cheese and stir so that the ingredients are evenly coated with batter.

2. Heat vegetable oil in a frying pan over medium heat and add the batter. Use a spatula to shape the batter into a circle. Push down on the okonomiyaki with the spatula as it cooks to help it brown evenly. 

3. Once browned, flip, cover, and fry until cooked through. Top with the remaining 30g of cheese, cover and reduce heat to low. Remove from heat once the cheese is warm and melted.

4. Drizzle with mayonnaise and top with bonito flakes and aonori if desired. Serve with ponzu for a refreshing dipping sauce!