OKONOMIYAKI

 From: the web archive for: www.eatyourkimchi.com/how-to-make-okonomiyaki/

Ingredients:

7 heaping T okonomiyaki flour mix
1/2 head green cabbage, finely chopped 

4-6 stalks scallion, finely chopped

1 egg

3/4 c cold water

5-6 bacon strips, thin

Garnish:

mayonnaise

okonomiyaki/tonkatsu sauce (sub 3 T ketchup, 1 T worcestershire sauce, 1 t soy sauce)

bonito flakes

seaweed flakes

Methodology:

In a large bowl, whisk the egg with the water.  Add the flour and whisk until mixed, but not completely smooth. 

Add the cabbage and scallion, and mix until it's all thinly coated in batter. 

Par-cook the bacon in a large, flat frying pan over low heat 2-3 minutes per side.  It'll continue to cook once it's on the pancake.

Drain the excess bacon grease from the skillet, then rearrange the bacon in the pan and pour the batter over the bacon, in a circle.  Press down, so the bacon adheres to the batter.  Cover tightly, set to medium heat, and cook for 4 minutes.  Flip, then cook, covered, for another 3 minutes.  Check in the center of the pancake to make sure the batter is fully cooked.  If not, cook an additional 2 minutes, periodically checking for doneness. 

Cut into slices, garnish and serve immediately. 

Variation: use bacon lardons, pork belly, shrimp, scallops, cheese, etc.