Cabbage Pancakes (Okonomiyaki)

Ingredients

• 2 extra large eggs ($1.04)
• 1/2 cup water ($0.00)
• 1.5 Tbsp soy sauce ($0.05)
• 1 Tbsp toasted sesame oil ($0.33)
• 3/4 to 1 cup all-purpose flour * ($0.07)
• 4-5 cups shredded green cabbage ($1.78)
• 1 carrot ( $0.11)
• 3 green onions ($0.30)
• 2 Tbsp oil for frying ($0.04)
• 1/4 cup mayonnaise ($0.28)
• 2 Tbsp sriracha ($0.10)
• 1/2 Tbsp sesame seeds ($0.05)
• 2 green onions ($0.20)

Method

1. Trim wilted outer leaves from the cabbage, quarter it, remove the core, and shred about half of it to get 4-5 cups.
2. Peel and shred the carrot, and slice the green onions.
3. Whisk together the eggs, water, soy sauce, and sesame oil until smooth, then gradually whisk in the flour until you have a thick, smooth batter.
4. Stir the shredded cabbage, carrot, and green onion into the batter until evenly coated.
5. Heat a little oil in a skillet over medium heat. Scoop about 3/4 cup of the mixture into the pan, flatten into a 6-inch circle, cover, and cook until golden on the bottom.
6. Flip and cook until golden on the other side. Keep cooked pancakes warm under foil while frying the rest, adding more oil as needed.
7. Mix mayonnaise and sriracha together for the sauce. Drizzle over the pancakes and top with sesame seeds and sliced green onion before serving.