Ingredients

• 1 sheet Nori, divided (2.5 g)
• 2 Eggs (100 g)
• ¾ cup Water (180 mL)
• ½ tsp Salt (3 g)
• 2 Tbsp Corn Starch (15 g)
• ⅔ cup Buckwheat Pancake Mix (110 g)
• 8 cups finely shredded Green Cabbage (about 1 small head) (400 g)
• ¾ cup sliced Green Onion, divided (45 g)
• 4 tsp Oil, divided (20 mL)

• 2 Tbsp Ketchup
• 2 Tbsp Worcestershire Sauce (use vegan Worcestershire for vegetarian version)
• 1 Tbsp Soy Sauce
• 1 tsp Sugar

• ½ cup Mayonnaise
• 1 Tbsp Rice Vinegar
• 2 tsp Sugar

• sliced Green Onions
• Nori Powder
• Dried Bonito Flakes (omit for vegetarian version)

Instructions

1. Tear nori sheet into pieces and place in a small food processor or blender. Process until a powder forms. Set aside.
2. In a large bowl, whisk together eggs, water and salt. Add cornstarch, pancake mix and 1 teaspoon of nori powder. Mix until just combined. Stir in cabbage, ½ cup green onion and any other fillings. Reserve remaining nori powder and green onion to top the pancakes.
3. Heat a nonstick skillet over medium heat. Add 1 teaspoon oil to the skillet and ¼ of the pancake mixture. Form into a roughly 6-inch pancake. Cook, with the lid on, for 90 seconds on the first side. Carefully flip the pancake and cook for 3 minutes*, covered, on the second side. Flip the pancake back to the first side and cook for 2 additional minutes, uncovered. Cooking the pancake covered helps the cabbage to cook through and the final, uncovered cooking helps to crisp the outside of the pancake. Repeat for the remaining three pancakes.
4. Mix together all ingredients for okonomiyaki sauce and Japanese mayonnaise in separate small bowls. Drizzle over pancakes and top with green onions, nori powder and bonito flakes, if desired.