2 tablespoons vegetable oil (or other neutral oil)
1 cup bean sprouts
Toppings
bonito flakes
pickled red ginger
mayonnaise
okonomiyaki sauce OR tonkatsu sauce
Instructions
In a large bowl, add okonomiyaki flour and stir in the dashi broth until the flour dissolves.
Add cabbage, green onions and eggs to the batter and mix well.
In a large pan over medium high heat, add 1 tablespoon oil and swirl to coat the pan.
Pour 1/3 of the mixture into the pan and shape into a 1/2-inch thick pancake. Top with 1/3 of the bean sprouts and cook for 4 minutes, until the bottom is golden brown.
Flip the pancake and cook for 3 minutes, until bean sprouts are cooked.
Transfer to a plate and top with okonomiyaki sauce, mayonnaise, bonito flakes and pickled ginger.