Japanese-style Cheesy Kimchi Okonomiyaki

Ingredients

• 3/4 cup cup all-purpose flour
• 2 large eggs
• 1/2 cup cup water or dashi stock
• 3/4 cup cup kimchi, chopped
• 3/4 cup cup shredded mozzarella or Monterey Jack cheese
• 2 cups cup green cabbage, thinly shredded
• 2 green onions, sliced
• 2 tablespoons tablespoon vegetable oil
• 3 tablespoons tablespoon okonomiyaki sauce
• 2 tablespoons tablespoon Japanese mayonnaise(optional)
• 1 small handful bonito flakes(optional)
• 1 teaspoon teaspoon aonori (dried green seaweed powder)(optional)
• 1/4 teaspoon teaspoon salt

Instructions

1. 1

   In a large bowl, whisk together the flour, eggs, water or dashi, and salt until a smooth batter forms (about 5 minutes of prep).

2. 2

   Fold in the shredded cabbage, chopped kimchi, most of the green onions, and half of the cheese into the batter.

3. 3

   Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Pour half the batter into the skillet and shape into a round pancake about 3/4 inch thick. Cook 5-6 minutes until the bottom is golden and crisp.

4. 4

   Sprinkle half of the remaining cheese on top of the pancake, flip carefully, and cook another 4-5 minutes until the cheese is melty and the second side is browned. Repeat with the remaining oil, batter, and cheese.

5. 5

   Transfer the pancakes to plates, drizzle with okonomiyaki sauce and Japanese mayonnaise, and finish with bonito flakes, aonori, and the reserved green onions. Serve immediately while hot.