Green Okonomiyaki

Step 1

In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.

Step 2

In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.

Step 3

Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.