Okonomiyaki

Okonomiyaki, also called "Japanese pizza", literally means "stir-fried (yaki) choice or preference (okonomi)". So, be creative and mix up your matching favorite veggies!

 　Ingredients

• cabbage, strips or squares
• carrot, cubes or strips
• aonori (optional)
• egg or nagaimo
• flour
• tempura flour or conrstarch
• salt and pepper
• ajinomoto
• mushroom powder
• sesame oil, sesame seeds, vegetarian mushroom sauce, soy sauce, sugar, lemon (optional)

 Procedure

1. On a big bowl or pot, mix cabbage, carrot, egg, regular flour, tempura flour (but cornstarch will probably work out fine too), pepper, salt, ajinomoto and/or mushroom powder.
2. On a medium-sized non-stick pan, pour about 2 tablespoons of oil and brush it evenly on the surface. Keep the fire in medium heat until pan is hot.
3. Pour your vegetable mixture into the pan and spread it on the whole pan getting around half a centimeter thickness of okonomiyaki. Cover the pan.
4. When the underside is brown and the top side is not wet anymore (about 10-15 minutes, as far as my feelings remember), flip it over. Good luck in not letting your pie break.
5. Cook the other side up to the desired doneness. 
6. You may sprinkle some nori strips. Here, I used aonori (ao meaning blue or green). The dip here is a mixture of sesame oil, sesame seeds, oyster mushroom sauce, soy sauce, super bit of sugar and a drop or two of lemon. This is for a more Japanese flavor. I also like mine as is or with vinegar.

         Serve hot!

 Tips and tricks
My husband likes the crunchy part so I wait until the first underside is crunchy brown before flipping over.

When my husband cooks it, since he's taller and has stronger arms, he throws the pie upwards to let it flip mid air like a pro. But what I do is lower the fire and cover the pie with a big plate (enough to hold the okonomiyaki) and carefully flip it over. Then I slide it back to the pan carefully and continue cooking the other side.