Okonomiyaki

Sauce

• 1/2 cup mayonnaise
• 2 tablespoons soy sauce
• 2 teaspoons sriracha, more or less to taste

Pancakes

• 5 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1/3 cup AP flour
• 2 cups cabbage, shredded with a mandoline or finely chopped
• 1 bunch scallions, trimmed and chopped
• 3/4 cups (roughly) baby or chopped shrimp
• canola oil for frying
• 1-2 tablespoon toasted sesame seeds
• bonito flakes (optional)

1. Whisk the first set of ingredients together and voila, your sauce. Set aside while you make the pancakes.
2. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
3. Warm a couple glugs of canola oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular old pancakes. I usually make them about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds and/or bonito flakes on top of pancakes and serve with dipping sauce and a cold pilsner.