crispy rice okonomiyaki

combine ingredients for the okonomiyaki in a large mixing bowl. this recipe forgoes salting the cabbage ahead of time, because the water that releases in the cooking process is actually going to help bind everything together in the ‘batter.’

set a large skillet over medium heat and add in your oil. once shimmering, carefully spoon your batter into a large round pancake, or optionally divide into smaller pancakes (if preparing as an appetizer or side). allow it to fry for 2-3 minutes on the first side.

when ready to flip, grab a plate big enough to fit the size of your pancake and carefully slide it off of the skillet. place the skillet over the plate, and carefully invert the plate so that the raw side of the pancake now meets the face of the skillet.