Garlic Chive Okonomiyaki, Garlic + Japan

Ingredients:

Roasted Garlic Kewpie Mayo:

• 1 head garlic
• Vegetable oil, for roasting
• 1 cup, (240 ml) kewpie mayonnaise
• Salt

Black Garlic Sauce:

• ⅓ cup (80 ml) sweet soy
• 3 tablespoons (45 ml) black garlic

Garlic Chive Okonomiyaki:

• 1 teaspoon (5 ml) mushroom powder
• ½ cup (120 ml) warm water
• 3 eggs
• ⅔ cup (160 ml) flour
• 2 tablespoons (30 ml) cornstarch
• ¼ head of Napa cabbage, shredded
• 4 ounces (113 g) garlic chives, sliced
• Vegetable oil, for cooking
• Nori flakes, to garnish 

Method:

For the Roasted Garlic Kewpie Mayo:

Preheat the oven to 400 F (205 C).

Slice the garlic head in half horizontally. Place the halves in the wells of a muffin tin.

Drizzle oil over the exposed cloves, rubbing it in with your hands. Cover the garlic with aluminum foil.

Bake for 30-40 minutes, or until cloves are browned and soft when pressed.

Allow the garlic to rest until cool enough to handle. Squeeze the cloves out of their skins into the food processor bowl.

Add the kewpie mayo and season with salt. Process until a smooth sauce has formed. Refrigerate until needed.

For the Black Garlic Sauce:

In a small bowl, combine the sweet soy and black garlic. Using a fork, beat and mix until a smooth sauce has formed. Refrigerate until needed.

For the Garlic Chive Okonomiyaki:

In a mixing bowl, dissolve the mushroom powder in the warm water. Add the eggs and beat gently.

Add the flour and cornstarch to the egg-mushroom mixture and whisk until smooth.

Add the shredded cabbage and the garlic chives. Mix until all the ingredients are evenly coated.

In a large non-stick pan over medium heat, add a drizzle of oil. Once the oil is hot, scoop a ladle of the mixture into the pan.

Cook for 3-4 minutes, then carefully flip and cook 3-4 minutes more. Transfer the cooked pancake to a plate and keep warm while repeating with the remaining batter.

Top the pancakes with Roasted Garlic Kewpie Mayo and Black Garlic Sauce.

Garnish with nori flakes and serve immediately.