Okonomiyaki is an inexpensive snack served in beer joints across Japan. It's a cabbage pancake cooked on a griddle with whatever toppings you wish and then brushed with a sweet sauce and mayonnaise. The traditionalists top it with 'hanna katsuo' (dried tuna flakes) so go for it if you want the real deal. The basic batter is easily modified with any topping or garnish you have, kind of like the versatility of making pizza. The good news is that one of the these can be cut up into a couple dozen pieces so it makes appetizers an easy chore.
1 cup all-purpose flour
1/2 tsp of salt
1 tsp granulated sugar
1 tsp baking powder
1 cup water
2 tbsp beer
2 cups grated green cabbage
1 tsp canola oil
6 slices cooked bacon, drained on a paper towel
1 tbsp mayonnaise (look for Kewpie brand)
2 tbsp okonomi sauce (in Asian grocery stores, or equal parts soy sauce, ketchup, and Worschestershire)
* you can substitute sour cream and salsa for the mayonnaise and okonomi sauce
Combine the flour, salt, sugar, baking powder, water, beer and eggs in a bowl, blend well. Cover and refrigerate 30 minutes to allow the batter to rest.
Add the grated cabbage to the batter and stir to coat. Heat the oil in a 10-inch (25 cm) nonstick pan over medium heat and pour in the batter. Cook 4 - 6 minutes until the bottom starts to brown a little and the pancake begins to rise and firm up at the edges. Shake the pan occasionally to loosen the pancake. Crumble the cooked bacon over the top of the cooking pancake.
To flip it, slide the pancake from the pan on a dinner plate and then carefully invert the hot pan onto a dinner plate and then carefully invert the hot pan over the plate and flip it back letting the pancake fall onto it, lifting up the plate so that the other side can now cook another 4 - 6 minutes or until golden and firm. Using the plate, turn over again to make sure the bacon is cooked.
Squeeze or brush the top side with mayonnaise then drizzle the okonomi sauce over in a criss-cross pattern. Cut the pancake into 24 squares and eat while hot.
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Total Time: 25 Minutes