Okonomiyaki Pancake with Curry Mayo

Ingredients

• 100 g All-purpose flour
• 150 g Cabbage, finely shredded
• 1 Egg
• 80 ml Water
• 2 stalks Green onion, sliced
• 1 tbsp Vegetable oil
• 2 tbsp Mayonnaise
• 1 tsp Curry powder
• 1 tsp Soy sauce
• 1 tsp Sugar

Instructions

1. 1

   In a large bowl, whisk together the flour, water, egg, soy sauce, and sugar until a smooth batter forms.

2. 2

   Fold the shredded cabbage and sliced green onion into the batter, mixing just until evenly distributed.

3. 3

   Heat the vegetable oil in a non‑stick skillet over medium heat. Spoon half of the batter into the pan, spreading it into a 4‑inch pancake; cook 4‑5 minutes until the bottom is golden and set, then flip and cook another 3‑4 minutes.

4. 4

   Repeat with the remaining batter to make a second pancake.

5. 5

   In a small bowl, combine the mayonnaise and curry powder, stirring until smooth to create the curry mayo.

6. 6

   Drizzle the curry mayo over the hot okonomiyaki pancakes, slice if desired, and serve immediately.