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Ingredients:
| 1 pack | (200 g) | MAGNOLIA PANCAKE AND BAKING MIX |
| 3/4 cups | chicken stock | |
| 1/2 head | (200 g) | cabbage, chopped |
| 1 stalk | (45 g) | onion leeks |
| 3 tsp | vegetable oil | |
| 1/4 cup | (57 g) | MAGNOLIA REAL MAYONNAISE |
| 1 tsp | (2 g) | toasted sesame seeds |
| 1 tsp | Japanese light soy sauce |
| 1/4 cup | tomato ketchup | |
| 1/8 cup | tonkatsu sauce |
Procedure:
1. In a bowl, combine pancake mix and chicken stock. Add cabbage, leeks, and bacon.
2. Heat 1 tsp oil in a pan pan. Pour 1 cup okonomiyaki mixture and cook for 3 minutes per side or until fully cooked and golden brown. Transfer to a plate.
3. To make sauce: combine all ingredients and set aside.
4. Spread okonomiyaki sauce into pancake. Drizzle with mayonnaise, sprinkle with sesame seeds, and top with bonito flakes at the center.
Makes 6 servings.
(Yield: 3 pc/ 1/2 piece per serving)
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