Created by Tisme on April 26, 2021
Step 1: Using a large bowl, combine plain flour, salt, sugar & baking powder and mix well all together. Add the soy sauce, sesame oil, eggs and stir in together to combine. Add the shredded cabbage, chopped mushrooms, ginger if using and white only parts of the spring onions to the bowl; mix well until well-combined. (The consistency should be rather thick, add water if needed to create a just slightly wet batter. Up to ½ cup or as needed. Vegetable stock could also be used.
Step 2: To make okonomiyaki sauce; Combine all ingredients and mix together.
Step 3: In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness should be around 2 cm (3/4 inch). When the bottom side is nicely browned, flip over. Gently press and mould (with an egg flip of knife) the okonomiyaki to fix the shape and keep it together ~ Don’t press the okonmiyaki down too much, or it will be dense.
Step 4: Cover and cook for another 5 minutes the flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.
Step 5: To make okonomiyaki sauce; Combine the 4 sauce ingredients and mix together.
Step 6: To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzag lines, and sprinkle with dried green seaweed, chopped green part of spring onions, and pickled red ginger on top; Garnish with lemon wedges on side if using.