- 500 g cabbage, chopped
- 4 green onions, finely sliced
- 2 1/2 T pickled ginger (gari), finely chopped
- 2 t salt
- 1 c water
- 1 3/4 c flour
- 4 eggs
- 3 T vegetable oil
- 5 slices bacon (uncooked), cut in half
- 6 T okonomiyaki sauce
- 6 T mayonnaise (preferably Kewpie)
- 2 t nori (dried seaweed), crumbled
- 4 T bonito flakes
In a large bowl, combine the cabbage, green onion, ginger, and salt. In a separate bowl, whisk together the water, flour, and eggs. Mix the batter with the cabbage mixture.
Heat half the vegetable oil in a small frying pan (approx. 6-7 inches in diameter) on medium-high heat. Pour half the batter into the pan and flatten into a flat pancake using a spatula. Lower the heat to medium and cover, cooking for 5 minutes. Cover the top of the pancake with half of the bacon and cook for another 5 minutes. Using a large spatula, flip the pancake and cook for another 5 minutes.
Flip the pancake onto a plate so the bacon is on top. Drizzle with half the okonomiyaki sauce and mayonnaise. Top with half the nori and bonito flakes. Prepare the second pancake following the same instructions.
