- ½ tablespoon olive or sesame oil
- 1 cup thinly sliced cabbage
- ½ white or yellow onion sliced
- 4 mushrooms or mushrooms sliced
- ½ zucchini in half moons
- 2 eggs
- ¼ cup wheat flour
- ¼ cup oatmeal
- ¼ teaspoon baking powder
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or mirin
- Salt and pepper to taste
- Mayonnaise to taste
- Tonkatsu otafuku or oyster sauce
- Nori seaweed minced or powdered
- Pickled ginger
- Spring onion to serve
- In a large skillet, heat the oil, add the onion and chopped cabbage. Cook over medium heat for 2 minutes or until it begins to soften.
- Add the zucchini and mushrooms and cook an additional 3 minutes or until soft but al dente. Season with salt and pepper to taste.
- Place on a plate to cool slightly and stop cooking.
- In a bowl beat the eggs. Add the wheat flour, oatmeal, baking powder, salt, pepper. When everything is well incorporated, gently add the vegetable broth, soy sauce and rice vinegar or mirin.
- Add the vegetables to the bowl and mix.
- Heat a medium skillet that you know does not stick to anything, lightly grease and empty the mixture from the bowl.
- Cover and cook for 3 to 4 minutes over medium low heat. It must be seen firm from the edges. Pass a spatula around the edges to separate.
- Place a large plate on top and carefully flip. Return to the greased skillet and cook another 3 minutes over medium heat or until cooked through.
- Place on a plate and decorate with the tonkatsu sauce, mayonnaise, nori seaweed, pickled ginger and spring onion.
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Ginger: Here in Mexico we do not easily get beni shoga, which is another type of pickled ginger with which okonomiyaki is served.