Okonomiyaki

Okonomiyaki​

Ingredients:
Serves 1

1 cup chopped cabbage
1 scallion, thinly sliced
1 tablespoon katsuobushi (dried bonito flakes)
1/2 cup all-purpose flour
1 large egg
1/4 cup cold water
2 slices bacon

Optional Toppings:

• Katsuobushi (dried, shaved bonito flakes)
  
• Aonori (Green and dried nori seaweed)
  
• Japanese “Kewpie” Mayonnaise
  
• Okonomiyaki Sauce (comparable to Bull Dog sauce)
  
• Benishoga (pickled red ginger)
  

Method:

• Remove the stem and tough parts of the cabbage and shred the rest.
  
• In a large bowl, combine the shredded cabbage, scallions, katsuobushi, and all-purpose flour and toss to evenly distribute.
  
• Add the eggs and mix together until all is incorporated.
  
• Lay out three pieces of bacon in a pan, overlapping to account for shrinkage.
  
• Add ¼ of the cabbage mixture and put directly on top of the bacon. Press down on the mound with a spatula to flatten on the topand then push the edges back toward the center to make a round pancake that is about ¾ inch thick.
  
• Cover with a lid and cook for 7 minutes until the bottom of the pancake is well browned.
  
• Flip the okonomiyaki and cook uncovered for another 7 minutes. Slide okonomiyaki out of the pan and onto a plate, cover with Mayonnaise and Okonomiyaki sauce, sprinkling the Aonori, Katsuobushi flakes, and red ginger on top. Enjoy!
  

Okonomiyaki Sauce -mix all together. (makes 1.5 cup):

Ingredients:

• 12 Tbsp. ketchup
  
• 10.5 Tbsp. Worcestershire sauce
  
• 6 Tbsp. oyster sauce
  
• 4.5 Tbsp. sugar