Miso-Glazed Salmon Okonomiyaki

Instructions

1. 1

   In a small bowl, whisk together miso paste, mirin, and soy sauce. Brush this glaze onto the salmon fillet. Set aside.

   ~3 min
2. 2

   In a large bowl, whisk together flour and dashi powder. Add the egg and 100ml of water, whisking until a smooth batter forms. Stir in the shredded cabbage and sliced scallions.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Carefully place the glazed salmon fillet in the pan and cook for 3-4 minutes per side, or until cooked through and flakes easily. Remove from pan and set aside.

   ~8 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same frying pan and heat over medium heat. Pour half of the okonomiyaki batter into the pan, spreading it into a round shape about 1 inch thick. Cook for 4-5 minutes, until the bottom is golden brown and set.

   ~5 min
5. 5

   Carefully flip the pancake using a spatula. Place a portion of the cooked salmon on top of the uncooked side of the pancake. Cook for another 4-5 minutes until the second side is golden brown and cooked through.

   ~5 min
6. 6

   Slide the okonomiyaki onto a serving plate. Repeat steps 4-5 with the remaining batter and salmon.

   ~5 min
7. 7

   Drizzle with okonomiyaki sauce and kewpie mayonnaise. Garnish with bonito flakes and aonori.

   ~2 min