- 3 cups shredded cabbage
- 1 cup chicken stock
- 1 cup flour
- 1/4 cup tempura bits, plus more to garnish
- 3 tablespoons chopped green onion
- 1 tablespoon finely grated Japanese mountain yam or potato starch
- 1/2 tablespoon chopped ginger
- 1 teaspoon baking powder
- 1 egg
- One 5-inch link beef sausage, sliced into small disks
- 1/3 green pepper, chopped
- 3/4 cup shredded mozzarella
- Okonomiyaki sauce
- Japanese mayonnaise, such as Kewpie
- Aonori (finely ground seaweed)
To make the okonomiyaki pancakes, combine the cabbage, stock, flour, tempura bits, onions, yam, ginger, baking powder, egg and some kimchi in a bowl. Whisk together but do not totally blend. Pour the mixture onto a hot griddle (at least 400 degrees F).
While mixtures thickens and cooks, begin to add the sausage and peppers to the top of the okonomiyaki.
Once cooked on the bottom, flip the okonomiyaki and sprinkle with the cheese. Allow the okonomiyaki to cook until equally done on both sides, 1 to 3 more minutes.
Drizzle okonomiyaki sauce on top, then drizzle with some mayonnaise. Garnish with aonori and more tempura bits.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.