🥘 Ingredients
- flour 1 cup
- salt ¼ tsp
- sugar 1 tsp
- baking powder ¼ tsp
- nagaimo 160 g
- dashi ¾ cups
- napa cabbage 700 g
- eggs 4
- tempura scraps ½ cups
- pickled ginger ¼ cups
- oil
- bacon 3
- okonomiyaki sauce some
- kewpie some
- green onions some
- bonito flakes some
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1In a bowl combine flour , salt , sugar , and baking powder mix well Peel and grate the nagaimo into a bowl Add the naigiamo and dashi to the flour mixture Let sit in fridge for minimum of 1 hour up to overnight Thinly slice the napa cabbage Add eggs , tempura scraps , and pickled ginger to the batter and mix Add the cabbage to the batter 1/3 at a time to keep batter light Heat a pan to 200°C add oil and make a portion of okonomiyaki Place sliced bacon on top and cook covered for minutes When bottom is browned, flip over and gently press, cover and cook another 5 minutes Flip one more time and cook for 2 minutes To server, paint with okonomiyaki sauce Zigzag with kewpie mayonaise, sprinkle with thinly sliced green onions and bonito flakes