Okonomiyaki

 From Joshua Weissman

1/2024 note, consider doing 1 1/2 batches or two for our very hungry kids)

You better believe we are going to try to make some lacto fermented ketchup (haven't tried this yet, we'll use it in other ways tho)

152 grams of flour

1/4 tsp baking powder

1/2 tsp kosher salt

4 eggs, whisked

1/2 cup dashi, or water mixed with hondashi granules 

half a large green cabbage shredded and cut into small pieces, about the size of a dime

kosher salt to taste

1 bunch of scallions, white parts only, finely chopped

as much chopped pickled ginger as you would like 

1/4 lbs shrimp poached in dashi, diced into dime sized pieces (we have left this out every single time)

6  pieces of bacon

For the okonomiyaki sauce-

Use the regular Bull dog tonkatsu sauce, we like this flavor better than the below but we are keeping it for reference only at this point

2 tbs ketchup

2 tbs Worcestershire 

1 tbs soy sauce

1 tbs honey

2 tsp molasses 

For garnish

the green parts of your scallions, finely chopped

bonito flakes

Kewpie mayo

thinly chopped nori

Combine the flour, baking powder and salt in a large bowl

Add in the whisked eggs and dashi and stir just to combine, don't over mix

In a medium bowl or directly in the colander, add the cabbage and salt and sorta squish it together with your hands, rinse and dry

Add cabbage, green onions, pickled ginger, and shrimp if you're using it, to the batter and stir to combine

In a non stick pan over medium heat, add a little cooking spray or oil to the bottom of your pan

Add half of the mixture and top with slices of bacon

Cook until crispy on one side then carefully flip over using a plate and return to the pan

Brush the top with the okonoiyaki sauce and cook the other side

To serve, remove from the pan, flip it over so the bacon is on top and add more okonomiyaki sauce, mayo, green onions, and bonito flakes

Repeat with the remaining batter