Corn Okonomiyaki

Instructions

1. Prepare the vegetables
   Place the shredded cabbage in a large mixing bowl. Add the corn kernels and sliced green onions, then mix well to combine.
2. Make the batter
   In a separate bowl, whisk together the flour, dashi stock (or water), eggs, and salt until smooth. Pour this batter over the cabbage mixture and gently fold until all vegetables are coated evenly.
3. Cook the okonomiyaki
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Scoop about 1/4 of the batter mixture into the pan and spread into a circle about 6 inches in diameter and 1/2 inch thick. Cook for 4-5 minutes until the bottom is golden brown.
4. Flip and continue cooking
   Carefully flip the okonomiyaki using a large spatula. Press down lightly with the spatula and cook for another 4-5 minutes until both sides are golden brown and the pancake is cooked through. Transfer to a plate and repeat with remaining batter.
5. Add toppings
   Brush the top of each okonomiyaki with okonomiyaki sauce. Drizzle with Japanese mayonnaise in a zigzag pattern. Sprinkle with bonito flakes and aonori flakes.
6. Serve hot
   Cut each okonomiyaki into quarters and serve immediately while still hot. For authentic presentation, serve on a wooden board or plate.