Okonomiyaki

For the Okonomiyaki:

• 1 large egg
• 1 cup dashi or cold water
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 0.25 tsp. freshly ground black pepper
• 2 cups green cabbage, 0.25-inch slices
• 1 green onion, finely chopped
• 4 Tbsp. canola oil
• 4 oz. pork belly or uncured bacon, thinly sliced

• 1 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. honey
• 0.25 tsp. kosher salt

• Kewpie mayonnaise
• Green onions, finely chopped
• Nori flakes
• Bonito flakes
• Pickled ginger

In a small bowl, whisk together the sauce ingredients: ketchup, Worcestershire, honey, and salt. Set this aside in the refrigerator.

In a large bowl, whisk together the egg and 1 cup of dashi or water. Add flour, baking powder, salt, and black pepper and whisk until combined. Fold in the cabbage and green onions with a large spoon.

In a large skillet over medium heat, heat 2 Tbsp. of oil. Scoop half of the batter into the skillet and spread it into an even layer, about 0.25-inch thick. Cook this until it's golden on the bottom-about 3 minutes.

Lay half of the bacon or pork belly evenly over the top. Flip the pancake and lower the heat to medium-low. Do not press down on the pancake as it cooks. Add more oil if the pan looks dry. Cook this until it's browned, about 3 minutes more.

Transfer the pancake to a warm plate, then repeat with the remaining batter.

Drizzle the Okonomiyaki with sauce and mayonnaise. Sprinkle with green onions, nori flakes, bonito flakes, and picked ginger. Serve while hot.