Japanese Cabbage Pancake- Okonomiyaki

I had my first okonomiyaki in Taipei, actually. As Faith and I sat at the table, a chef came and turned on the table griddle and mixed a bowl of shredded cabbage and corn in a batter. What I ate, was FANTASTIC! I didn't expect it to taste so good! This week, I attempted to make my own. I found a bottle of Japanese okonomiyaki sauce which is close to Worcestershire sauce but thicker. If you love cabbage, you'll love this and it's SO easy! There are many different recipes online and you can add just about anything! In Taipei, we tried one with noodles and beef. So whatever you have on hand, try adding it to the mix and see how you like it.

Okonomiyaki- makes 4- 4" pancakes
1 cup flour
1 cup water
1 egg
1/4 of a cabbage, about 2-3 cups packed (shredded)
1 carrot, about 1/2 cup (grated)
1/2 cup corn
1 green onion (chopped)
okonomiyaki sauce (or Worcestershire sauce)
mayonnaise*
green onion (chopped)

Directions:
Mix the flour, water, egg, cabbage, carrot and whatever else you want in a large bowl.
Heat some oil in pan.
Pour a 4th of the mixture into the pan and use a spatula to round the edges.
Cook on medium heat until golden brown on the bottom and then flip, about 5-7 minutes minutes per side.
Decorate with okonomiyaki sauce, mayonnaise and green onion.
* I did a little creation with my mayonnaise by mixing a few tablespoons of mayo, 1/2 tsp. paprika, drop of lemon juice and a dot of ketchup just for a zing. It gave it a pink color which was fun. :)