1 C - All-Purpose Flour (Use rice flour for gluten-free)
1 C - Chicken Broth (Any broth or dashi will work also)
1 Tbsp - Ginger (grated or minced)
3 - 5 - Green Onions (chopped fine)
2 - Eggs
4 C - Green Cabbage (sliced thinly)
1 C - Mushrooms (chopped small)
3 Tbsp - Okonomiyaki Sauce
2 Tbsp - Mayonaise (Kewpie is best)
2 Tbsp - Beni Shoga
2 Tbsp - Nori (thinly sliced)
Instructions:
Stir together the flour, broth, ginger, green onion, and eggs until well incorporated. The batter should be like very thin pancake batter. Stir in the cabbage and mushrooms.
Grease a 10 to 12-inch skillet over medium heat. Add a third to half of cabbage mixture and spread evenly with a rubber spatula. Cover and cook until bottom is browned, about 8 - 10 minutes.
Flip the pancake. This is easiest to do by sliding it onto a large cutting board, inverting the pan on top of it, then flipping the whole thing. Cook for another 10 minutes, until bottom is browned and whole pancake is heated through.
Slide cooked pancake onto a large cutting board and cut into quarters. Top with drizzles of okonomiyaki sauce and mayo, beni shoga, and nori. Serve immediately.
Notes:
Even better, serve each slice with a fried egg on top.