ingredients

batter base:

• ⅓ cup all-purpose flour
• ¼ tsp baking powder
• ⅓ cup water
• ½ tsp soy sauce (as a substitute for dashi powder)
• A pinch of salt

mix-ins:

• 1 egg
• 1 cup green cabbage, coarsely shredded
• ¼ cup green onion, finely chopped
• ¼ cup Panko bread crumbs (as a substitute for Tenkasu)
• 1 Tbsp red pickled ginger (Beni-Shoga)

topping:

• Bacon
• Bonito flakes (Katsuobushi)
• Green onion

sauce:

• Okonomi sauce
• Kewpie mayonnaise (optional)

directions

prep

Coarsely shred the green cabbage and finely chop the green onion.

batter

Add the flour, baking powder, and salt in a bowl and mix to evenly distribute. Next, add the soy sauce and water, and mix until blended and there are no lumps. Then, add all the mix-ins to the batter and combine.

cooking

Step 1: Heat the pan with 1 Tbsp vegetable oil over medium-high heat. When the oil begins shimmering, pour the mixture into the pan and spread out evenly. Lay uncooked bacon strips across the top and cook undisturbed until golden brown on the edges and bottom. Adjust the heat as necessary.

Step 2: Flip carefully so the bacon won’t fall off, and cook until the bacon is fully cooked and crispy. You may spread the Okonomi sauce on top while cooking or later if you prefer a crispier texture.

Finish

Remove from heat and spread the Okonomi sauce and, if desired, mayonnaise. Top generously with bonito flakes and sprinkle with green onion.