From Chef Shuai Wang of Short Grain Food Truck in Charleston, South Carolina
½ head green cabbage, core removed, thinly sliced
4 stalks scallions, 2 stalks cut 1-inch long pieces, 2 stalks thinly sliced for garnish
½ cup Dashi (Japanese stock made of bonito & kombu, can substitute with cold water, but Dashi is preferable)
1 cup all-purpose flour
¾ cup rice flour
4 eggs, beaten
Nori Komi Furikake
Combine cabbage, long cut scallions, eggs, and dashi in a large bowl. Add flours and mix until evenly combined, try not to over mix.
Cover and let it rest for 10 minutes. Meanwhile, place a six-inch non-stick pan (or we personally like to just go for a 9 inch cast iron) over medium heat. Drizzle about three tablespoons of vegetable oil into pan, and pour about one third of the mixture in the middle of the pan. Cook with a lid on about six to seven minutes or until golden brown on the bottom. Flip it over (at which point you may need to add in another tablespoon or two of oil) and cook with the lid off for about another 6 to 7 minutes or golden brown.
Remove from pan using a spatula onto a plate, and garnish with a generous amount of okonomiyaki sauce like you’re frosting a cake. Then add zigzags of kewpie mayonnaise, some thinly sliced scallions, a small hand full of bonito, and few shakes of furikake. Enjoy!