Japanese-style Pancake with Okonomiyaki Sauce

Ingredients

Okonomiyaki sauce ingredients:

• 2 Tbsp ketchup
• 2 Tbsp worcestershire sauce
• 1 Tbsp soy sauce
• 2 tsp honey
• 1 tsp rice vinegar
• ½ tsp ground ginger

Japanese mayonnaise ingredients:

• 1/4 cup good quality mayonnaise
• 1 tsp rice vinegar
• 1 tsp sugar

Japanese Pancake ingredients:

• 1-12 oz package Mann’s broccoli cole slaw
• 1/3 cup green onions, thinly sliced
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 1/4 cup all-purpose flour
• 4 large eggs, lightly beaten

Remaining ingredients:

• 2 Tbsp peanut oil
• 2 Tbsp green onions, thinly sliced diagonally

Instructions

1. In a small saucepan, bring okonomiyaki sauce ingredients to a boil; simmer for about 1 minute or till slightly thickened; set aside.
2. In a small bowl, mix Japanese mayonnaise ingredients till smooth; set aside.
3. In a medium bowl, combine Mann’s broccoli cole slaw, 1/3 cup green onions, salt and pepper; add flour, completely coating slaw ingredients; add eggs and gently mix to combine.
4. In a 10” cast iron skillet, heat oil; pour egg/slaw mixture and press down; cook over medium/high heat for 5-7 minutes or till golden on bottom side (check by lifting carefully with a large spatula); Carefully (because skillet is ver hot) flip pancake* onto a heat proof plate; slide back into skillet to cook other side and cook over medium/high heat for another 5-7 minutes or till golden and crispy.
5. To serve, place sauces in individual piping bags (or zipper bags) and pipe over pancake in either zigzag or round stripes. Garnish with remaining green onions and serve. Enjoy hot or cold!

Cook’s notes