200g of plain flour
1 tsp of baking powder
200ml of chicken stock
1 head of white cabbage
4 spring onions
4 tbsp of okonomiyaki sauce
Mix the flour, baking powder and salt together and then slowly pour in the chicken stock. The consistency should be that of pancake batter. Next add the shredded white cabbage and chopped spring onions into the batter mix.
Heat a little oil in a pan and pour in the cabbage batter mix, making sure it goes to all sides of the pan. Let that fry on one side for around five minutes before carefully flipping it over to fry on the other side. Pour over the okonomiyaki sauce on the side that is now cooked and cover the whole surface using a brush or the back of a spoon.
When the other side is cooked through (around five minutes), tip the pancake onto a plate or board. Sprinkle over the nori seaweed flakes. Using a back and forth motion, squeeze the Japanese mayonnaise over the pancake so that it is covered. Lastly sprinkle over the bonito flakes and enjoy.