Okonomiyaki

Ingredients

• 2 cups all-purpose flour
• 1 cup dashi stock
• 2 large eggs
• 1/2 small head green cabbage, finely shredded
• 4 slices bacon, chopped
• 3 tablespoons pickled ginger, chopped
• 2 tablespoons tempura scraps (tenkasu), optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons okonomiyaki sauce
• 2 tablespoons Japanese mayonnaise
• 1 teaspoon aonori (seaweed powder)
• 1 tablespoon bonito flakes
• 2 tablespoons neutral oil for cooking

Instructions

1. Combine flour and dashi stock in a large bowl and mix until smooth.
2. Add eggs and whisk until incorporated.
3. Fold in shredded cabbage, bacon, pickled ginger, tempura scraps, salt, and pepper until evenly distributed.
4. Heat oil in a large skillet or griddle over medium-high heat.
5. Pour batter onto the skillet, forming a round patty about 1/2 inch thick.
6. Cook for 4-5 minutes until the bottom is golden and crispy.
7. Flip carefully and cook the other side for 3-4 minutes until golden brown.
8. Transfer to a plate and drizzle with okonomiyaki sauce in a crisscross pattern.
9. Add a thin zigzag of Japanese mayonnaise on top.
10. Sprinkle with aonori powder and bonito flakes.
11. Serve immediately while hot.

Notes

• Use a spatula or okonomiyaki turner (takoyaki pick) to flip without breaking the delicate pancake.
• Shred cabbage finely by hand or with a mandoline for best texture.
• Prepare all ingredients before cooking as the batter should be used fresh.
• If batter is too thick, add dashi stock one tablespoon at a time; if too thin, add flour.
• Bonito flakes will wave from the heat of the okonomiyaki, creating a visual effect.
• Store leftover okonomiyaki in an airtight container in the refrigerator for up to 3 days and reheat in a skillet.
• Medium-high heat is important to cook through without burning the exterior.