Otoko-Ume Monjayaki

Whisk the flour into the dashi a little at a time so no lumps form.

Stir in the granulated dashi and light soy sauce.

Mash the umeboshi into a paste and fold into the batter.

Coarsely mince the cabbage.

Cut the octopus into bite-size pieces.

Slice the mochi into 5mm pieces.

Chop the scallion.

Fold the cut ingredients, jako, and Babystar noodles into the batter.

Oil the hot plate, then arrange the solids in a donut shape to form a wall.

Once the wall has set, gently pour the batter into the center.

Wait until the batter thickens, then mix everything together.

Top with scallion and bonito flakes.

Press down with a spatula to make crispy okoge bits and eat as you go.

Mix it up with a drizzle of okonomiyaki sauce for a flavor switch.