Marukan Kimchi Okonomiyaki

INSTRUCTIONS

Okonomiyaki Sauce:

In a small saucepan, combine soy sauce, ketchup, Worcestershire sauce, rice vinegar, brown sugar, grated ginger, garlic powder, black pepper, and sesame oil. Stir well to combine. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.

In a small bowl, mix cornstarch and water until dissolved to create a slurry.

Gradually pour the slurry into the simmering sauce, stirring constantly to prevent lumps from forming. Continue to cook the sauce, stirring frequently, until it thickens to your desired consistency, 3-5 minutes.

Once the sauce has thickened, remove it from the heat and let it cool before using.

Quick Kimchi:

Place cabbage in a large bowl and sprinkle with salt. Toss to coat the cabbage with salt. Cover with water and toss again. Let sit for at least 10 minutes or up to 2 hours. Drain and rinse the cabbage. Dry thoroughly. Place in a dry bowl.

In a small bowl, combine gochujang, vinegar, fish sauce, garlic, and ginger. Add to the cabbage with the carrots and green onions. Toss well.

Can be eaten right away or stored, covered, in the refrigerator for up to 2 weeks.

Okonomiyaki:

Reserve about ¼ cup of the green onions for garnish, put the rest in a large bowl. Chop the kimchi and add to the green onions along with the cabbage, flour, and salt. Mix well. Add the eggs and mix well.

Heat a medium non-stick pan over medium heat. Brush with a little oil and let that heat for a moment. Add half the cabbage mixture to the pan and flatten with the back of a spatula or spoon until about ½ inch thick. Cook for 5 minutes or until browned on the bottom and set. If the bottom starts to brown too much, turn the heat down. Flip and cook for another 4 – 5 minutes. Repeat with the rest of the mixture.

Drizzle the okonomiyaki with Japanese mayo and okonomiyaki sauce. Top with reserved green onions, black sesame seeds, and more kimchi.