Smoked Salmon and Miso Okonomiyaki Tacos

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, dashi powder, eggs, and water until a smooth batter forms. Stir in the shredded cabbage and sliced green onions.

   ~5 min
2. 2

   In a separate small bowl, combine the mayonnaise, white miso paste, and lime juice. Mix well to create the slaw dressing.

   ~2 min
3. 3

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Pour about 1/2 cup of the batter into the pan to form a pancake, about 6 inches in diameter. Cook for 4-5 minutes per side, until golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed, to make 4 okonomiyaki pancakes.

   ~20 min
4. 4

   Once cooked, carefully fold each okonomiyaki pancake in half like a taco shell.

   ~1 min
5. 5

   Fill each okonomiyaki taco with flaked smoked salmon. Top with a generous spoonful of the miso-lime slaw.

   ~3 min
6. 6

   Drizzle with sweet chili sauce just before serving.

   ~1 min