Name: Asparagus Japanese Pancake Okonomiyaki.
Cook time: 2100 s
Total time: 2100 s
Yield: 4 servings
Ingredients: For the batter; 1 flour; 3/4C Mushroom Stock; 1/2 tsp Baking Powder; 1 Ttbsp sugar; 2 tbsp Spiceology Sasquatch BBQ; For The Pancake filling; 1 cup shaved Asparagus or Cabbage; 1/4 cup chopped button mushrooms; 1/4 cup (optional) cooked chopped bacon; pinch Spiceology Flakey Salt; For The Black gold mayo; 2 tbsp Spiceology Black Gold Truffle Rub; 1 cup mayo

Latin American

Asian

American

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Good Soups

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Chef Matt Broussard

Asparagus Japanese Pancake Okonomiyaki.

whisk all ingredients in a bowl until smooth

may hold in a container sealed in fridge up to 7 days

mix ingredients in a bowl with 6 tbsp of batter.

cook the pancake in a well oiled skillet on medium heat.

finish with the mayo, bonito flakes, and an egg yolk. Maybe some scallions too.