Steps

1. Thinly slice the green onion ends (approx. 140g) diagonally. [Key Tip!] Slicing them thinly prevents them from cooking unevenly. Wash the root ends of the green parts as they may contain soil.
   🕒 00:19
2. In a bowl, combine 60g all-purpose flour, 2 tsp dashi granules, and 2 pinches of salt. Mix well. [Key Tip!] This step ensures the batter has a distinct flavor.
   🕒 01:07
3. Make a well in the center of the dry ingredients. Gradually add 80cc of water in about 4 additions. While adding small amounts, dissolve the flour by breaking down the 'walls' to create a smooth batter without lumps. [Key Tip!] Adding water gradually into a central well helps prevent lumps.
   🕒 01:32
4. Once there are no lumps, add 1 tsp soy sauce and whisk until smooth.
   🕒 02:14
5. Once the batter is ready, heat a frying pan over low heat.
   🕒 02:32
6. Add the sliced green onions and 2 eggs to the batter bowl. Gently mix, breaking the eggs, until just combined. [Key Tip!] Overmixing will release the green onion's moisture and make the mixture mushy. Mix just enough to combine the egg whites and yolks. Enjoy the textural contrast of the eggs.
   🕒 02:39
7. Pour the mixed batter into the heated frying pan with a generous amount of oil. Immediately spread the green onions evenly.
   🕒 03:32
8. Once flattened, cover the pan and cook over low heat for 5 minutes.
   🕒 03:59
9. After 5 minutes, remove the lid and wipe away any excess oil from the pan with a paper towel. Prepare a plate that is slightly smaller than the frying pan.
   🕒 04:06
10. Place the plate over the cooked batter, then quickly flip the frying pan and plate together.
    🕒 04:39
11. Return the batter to the pan with the browned side facing up. Lightly drizzle oil around the edges. Cook uncovered over low heat for 2.5 minutes. Gently shake the pan to distribute the oil.
    🕒 04:59
12. Once cooked, transfer to a plate and drizzle with okonomiyaki sauce and mayonnaise to taste. [Key Tip!] Drizzling a little sauce along the edge of the pan can enhance the aroma and flavor.
    🕒 05:19
13. Top with aonori (dried green seaweed) and bonito flakes as desired. Enjoy!
    🕒 06:16