2 cups all purpose flour, 2 large eggs, ½ cup milk, 1 teaspoon miso, 1 teaspoon baking powder
1.5 cups Shredded White Cabbage, 0.5 cup Sliced Shiitake Mushrooms, 0.5 cup Chopped Green Onion
Miso Hot Sauce, Shiso Teriyaki, Kewpie Mayo,Bean Sprouts, Katsuobushi, Sesame Seeds,Pickled Ginger
Bring 100ml Shiso Teriyaki and 50ml Miso Hot Sauce to a boil, set aside after 2 minutes.
Place flour and baking powder in a large bowl. Whisk in the wet ingredients until smooth.
Sautee cabbage, shiitake and green onion in a medium non stick pan over high heat with a splash of oil for 1 minute.
Pour in the batter, and cook on a medium heat for 3 minutes on each side (or until golden brown)
Brush the okonomiyaki with our Spicy Miso Glaze. Garnish with Kewpie mayo, bean sprouts, katsuobushi and sesame seeds. Serve with pickled ginger.