Jersey Cabbage and Carrot Okonomiyaki with Black Butter Mayo

In a large mixing bowl, whisk together the flour, dashi powder, egg, water, and soy sauce until smooth. Avoid overmixing.

Add the shredded cabbage, carrot, and green onion to the batter. Mix well until the vegetables are evenly coated.

In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a dark brown color and emits a nutty aroma (about 5-7 minutes). Be careful not to burn it. Remove from heat and let cool slightly.

In a small bowl, whisk together the cooled brown butter and mayonnaise until well combined.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Pour half of the okonomiyaki batter into the skillet, spreading it into a circle about 8 inches in diameter. Cook for 5-7 minutes per side, or until golden brown and cooked through.

Repeat with the remaining batter and vegetable oil.

To serve, place each okonomiyaki on a plate. Drizzle generously with the black butter mayonnaise. Top with okonomiyaki sauce (if using), aonori flakes, and bonito flakes (if using).