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In a large bowl, add flour and stir in the dashi stock until combined.
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Add eggs, Great Value angel hair cabbage, Great Value Corned Beef, shallot and butter to the batter and mix well.
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Add canola oil to a large cast iron pan. Warm oil over medium high heat.
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When the oil begins to sizzle, pour ¼ of the mixture into the pan and shape into a ½ inch thick pancake. Cook for 4 minutes, or until golden brown. Flip and cook for an additional 3 minutes and remove from pan and transfer to a plate.
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Repeat the steps for the remaining 3 pancakes.
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Top pancakes with generous amounts of okonomi sauce, Japanese mayo and Sriracha. Sprinkle the top with pickled ginger, bonito flakes and dried seaweed flakes. Serve warm and enjoy!