Okonomiyaki

(Makes three servings)

INGREDIENTS:
3 cups (packed) finely shredded cabbage
1/2 cup scallions (white and some green parts)
1/2 cup Panko/gf breadcrumbs
1/2 cup chickpea flour
4 eggs

Toppings:

Japanese mayo (OR mix 2 parts mayo with 1 part wasabi or spicy brown mustard)
Okonomiyaki sauce (2 parts ketchup, 2 parts Worcestershire, 1 part soy sauce or Tamari, 1/2 part honey)
Toasted sesame seeds
Nori seaweed pieces
Bonito flakes
Fresh scallions, chopped or sliced

STEPS:
Beat eggs until uniform and well combined. Combine all ingredients in a bowl & let sit for at least 5 min.

Heat a large skillet on medium heat with ~1-2 Tbsp. neutral flavored oil (I used avocado oil).
Use a measuring cup, scoop 1/3 of the batter into the pan and use a spatula to form it into a circle and pat down the batter to about 1/2 inch thickness. It will look like it’s not cohesive at first but the eggs will bind everything together once it starts cooking. Let cook for about 3-5 minutes on side 1, then flip and cook side 2 for 3-5 minutes or until the edges begin to get a crispy, golden brown appearance. Drizzle japanese mayo and okonomiyaki sauce on top, then add toasted sprinkle on some sesame seeds, nori, bonito flakes, and scallions!