Lazy Mini-Okonomiyaki

Ingredients

• 1 (1 lb) package chopped cabbage, mix

• 1 cup flour
• 2/3 cup dashi
• 2 tablespoons sake
• 1 tablespoon light soy sauce
• 4 eggs
• 6 green onions, minced greens only
• 1/4-1/2 lb thin sliced ham, julienne
• oil or cooking spray
• mayonnaise (should be Kewpie brand along with Bull-Dog Tonkatsu sauce. Sorry, the ingredient screens won't allow)

Directions

1. 1

   In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.

2. 2

   Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.

3. 3

   To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.

4. 4

   Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.

5. 5

   Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.

6. 6

   Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.