Okonomiyaki - Japanese "Pancakes"

Ingredients

•

12 ounces sliced bacon

•

1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, 1 teaspoon salt OR use
Korean pancake mix at the Asian Market. It is seasoned perfectly.

•

1 medium head cabbage, cored and sliced or shred

•

2 tablespoons pickled ginger

•

1/4 cup tonkatsu sauce (purchase at Asian Market)

•

Mindy says: I also used green onion, shrimp, asparagus. You can put in
whatever you want

Directions

1. Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.

2. In a large bowl, stir together the water and eggs. Gradually stir in the flour
and salt until smooth. You can also use the Korean pancake mix. Add the
cabbage and stir until evenly distributed.

3. Heat a skillet over medium heat and coat with cooking spray. Pour about
1/4 of the batter into the center of the skillet. Place 4 slices of cooked
bacon in the center. Use a spatula to shape the pancake into a circle. Add

other ingredients as desired. Fry for about 5 minutes or until the edges
are dry. Flip and cook on the other side until the center is stable and it is
browned on both sides. Remove from the pan and drizzle with tonkatsu
sauce and cupie (Japanese mayo that can be purchased at the Asian
market) to serve. Top with pickled ginger. Continue with remaining batter
and toppings.

Compliments of Mindy