Okonomiyaki - Japanese Savory Pancake

Ingredients

Aonori (dried seaweed flakes)

1 tablespoon

Bonito flakes

1 tablespoon

Mayonnaise

2 tablespoons

Worcestershire sauce

1 tablespoon

Soy sauce

1 tablespoon

Tenkasu (tempura scraps)

1/2 cup

Bacon

4 strips, chopped

Green onions

2, chopped

Eggs

2

Water

1/2 cup

All-purpose flour

1 cup

Cabbage

2 cups, finely chopped

Instructions

1. In a large bowl, combine the chopped cabbage, all-purpose flour, water, eggs, chopped green onions, chopped bacon, and tenkasu. Mix well until a thick batter is formed.
2. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray.
3. Pour a generous portion of the batter onto the skillet, spreading it into a round shape with a thickness of about 1/2 inch.
4. Let the pancake cook undisturbed for about 3-4 minutes, or until the bottom develops a golden-brown crust. Carefully flip the pancake using a spatula and allow the other side to cook for another 3-4 minutes.
5. While the pancakes cook, prepare the sauce. In a small bowl, combine the soy sauce and Worcestershire sauce. Mix well to integrate the flavors.
6. Once the pancakes are cooked, transfer them to a serving plate. Drizzle each with mayonnaise, followed by a sprinkling of bonito flakes and aonori. Finish with a generous drizzle of the soy-Worcestershire blend.
7. Serve your Okonomiyaki hot and enjoy the beautiful flavors of this classic Japanese street food!