Make-at-Home Okonomiyaki, Osaka-Style

Try your hand at making okonomiyaki, a savory Japanese pancake, at home! For me, it's one of the ultimate comfort foods and I hope you enjoy it as much as my family and I do. Let us know how it goes! (And come have one at Gaijin once we open our doors again.)

(Serves two)

Ingredients

• 1 C dashi

• 2/3 C AP flour

• 1 tsp baking powder

• 2 eggs

• 1 T pickled ginger, minced

• 3 1/2 C cabbage, chopped

• 1 C scallions, sliced

• 1/2 C yam, finely grated (note: traditional nagaimo is preferred)

• 1/2 C tempura flakes (tenkatsu)

• 3 slices bacon, cut in half

• Salt

• Vegetable oil

• Kewpie mayonnaise

• Okonomiyaki sauce

• Aonori

• Katsuobushi (bonito flakes)

Directions

• Preheat griddle to medium-high heat.

• In a mixing bowl, combine dashi, yam and eggs; whisk well to combine.

• Add flour and baking powder; mix well.

• Add cabbage, scallions and pickled ginger; mix well. Season with salt.

• Fold in tempura flakes.

• Brush vegetable oil on griddle and divide batter into 2 portions on the griddle.

• Spread out to form an even circle, place 3 halves of bacon on each, and cover each with a lid. Cook for 4 minutes.

• Uncover and flip over. Cook another 4 minutes until pancakes are done.

• Brush with okonomiyaki sauce and garnish with Kewpie.

• Sprinkle with aonori and finish with flakes of bonito.

• Serve and enjoy!

Note: If you don't have a griddle at home, you can use a large skillet.