Okonomiyaki(Japanese pancake)

Okonomiyaki Flour 100g (1 cup)
Water 160ml (2/3 cup)
Eggs 2 
Cabbage, cut into 3cm x 2-3ml strips 300g (4 cups)
Green Onions, thinly sliced diagonally 2 stalks
Tenkasu (Tempura bits)  30g (1/4 cup)
Bacon, cut into 8cm (3") pieces 6 strips

Raw shrimp cut into approx 1cm (1/2") chunks 100g (1/2 cup)
Bonus: Chinese sausage, cut diagonally 1-2 links         
Bonus: Beni Shoga (Pickled Ginger) 30g (1 oz)

Kewpie Mayonnaise 
Okonomi Sauce
Aonori (Seaweed Flakes)        
Katsuobushi (Bonito Flakes)        


1.    In a large bowl, whisk together Flour and Water until smooth
2.    Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don't over mix.
3.    Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
4.    Using a spatula flatten and form pancakes until around 1.5cm (3/4") thick - approximately 30cm (12") across. 
5.    Add Bacon pieces to cover top of each pancake.
6.    After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
7.    Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
8.    Remove to plate and drizzle with mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi.


The Okonomiyaki flour is not essential. It's basically general purpose flour with some yam flour or  yam starch added.
The Okonomi sauce is availble widely in Asian or Japanese Grocers and online. The seaweed adn dried fish flakes are ubiquitous in Japanese foods and available online.

This dish can be cooked at the table with a table top griddle called a teppan in Japan.