Japanese Okonomiyaki (Savory Cabbage Pancake)

Instructions

1. 1

   In a large mixing bowl, whisk together the flour and dashi stock (or water) until smooth and no lumps remain. The batter should have a thin, pourable consistency.

2. 2

   Add the eggs to the batter and whisk until fully incorporated. Season with a pinch of salt.

3. 3

   Add the finely shredded cabbage, sliced green onions, and chopped pickled ginger to the batter. Mix gently until the vegetables are evenly coated. The mixture should be mostly vegetables with just enough batter to hold it together.

4. 4

   Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil and spread it evenly across the surface.

5. 5

   Pour about one-quarter of the batter mixture onto the hot skillet, forming a round pancake about 1 inch thick and 6-7 inches in diameter. Shape it gently with a spatula to form an even circle.

6. 6

   Lay 2 strips of chopped bacon on top of the pancake, pressing them gently into the batter.

7. 7

   Cook for 4-5 minutes on the first side until the bottom is golden brown and the edges are beginning to set. You should see bubbles forming on the surface.

8. 8

   Carefully flip the okonomiyaki using two spatulas for support. Cook for another 4-5 minutes on the second side until golden brown and the center is cooked through.

9. 9

   Transfer the cooked okonomiyaki to a serving plate. Drizzle generously with okonomiyaki sauce in a zigzag pattern.

10. 10

    Drizzle Japanese mayonnaise over the sauce in a crosshatch or zigzag pattern.

11. 11

    Sprinkle bonito flakes and aonori seaweed generously over the top. The bonito flakes will dance from the heat, which is part of the traditional presentation.

12. 12

    Repeat the cooking process with the remaining batter to make 3 more okonomiyaki pancakes, adding more oil to the pan as needed.

13. 13

    Serve immediately while hot, cutting into wedges with a spatula or metal spatula at the table.