Okonomiyaki is a seriously 'oishii' good Japanese savoury pancake. The savoury batter is enriched with dashi powder and contains a variety of ingredients. Try replacing the bacon with prawns.
In a large bowl, mix the dashi stock powder into the water until it dissolves.
Whisk the flour, baking powder and egg to make a batter. Add in cabbage and spring onion, folding into the batter until combined.
Heat a large greased non-stick frypan over medium high heat. Pour the cabbage batter into the pan.
Using a spatula, flatten the batter top and edges into a round pancake about 1.5 to 2 centimetres thick.
Cover top of the pancake with the bacon pieces in a single layer, and cook pancake for 3 - 4 minutes.
Flip the pancake using a big flat spatula, so the bacon has crisped, about 5 minutes, and then again to cook for an additional 3 to 4 minutes, bacon side up. Slide pancake onto a large plate.
Drizzle okonomiyaki with mayonnaise and tonkatsu sauce.
Sprinkle with sesame seeds and bonito flakes over the sauces, and serve with the pickled ginger and seaweed on the side.
1 sachet Dashi Powder use 1/2 sachet
2/3 cup water
1/2 cup Flour
1 teaspoon baking powder
2 cups Green Cabbage chopped into thin strips
3 Spring Onion chopped
3 strips Freedom Farms streaky bacon chopped into 5-7cm long pieces
Kewpie japanese mayonnaise
sesame seeds to sprinkle
Nori Sheet sliced into thin strips