Okonomiyaki

1 c all-purpose flour

1 tsp baking powder (optional)

2/3 c chicken broth (we actually did 3/4 tsp chicken bouillon and 2/3 c water)

2 eggs

4 c shredded/chopped cabbage

3/4-1 c shrimp (or other meat of your choice)*, chopped

Combine flour, baking powder, broth, and eggs and mix until blended like a pancake batter. Add cabbage and shrimp/meat, and stir well. Heat large skillet to 400ºF with a thin layer of oil and spread cabbage batter in pancake-sized circles about 3/4 of an inch thick. Cook for 4 minutes on the first side, flip and cook for another 4 minutes on the other side. Add more oil as needed.

Serve with mayo and BBQ sauce! 

*I have found the flour and water amounts to be far too little. I just add more of each in 1:1 ratio until the vegetables and meat are in a nice batter. 

**I also add small bits of other random vegetables we have on hand: onions, bell peppers, zucchini. This is a nice meal to use up those small leftover pieces that usually otherwise get tossed.

adapted from paigeandtyrie.blogspot.com