Okonomiyaki (Japanese Pancake)

• 3/4 cups All-purpose Flour
• Pinch Of Salt
• 1/4 teaspoons Baking Powder
• 3/4 cups Water
• 1-1/2 cup Chopped Cabbage
• 3 slices Bacon Or Sliced Deli, Chopped, Divided (optional)
• 5 pieces Cooked Shrimp, Chopped
• 3 whole Green Onions, Chopped, Divided
• 1 Egg
• 1 teaspoon Vegetable Oil
• FOR SERVING:
• Tonkatsu Or Okonomiyakis Sauce
• Japanese Mayonnaise
• Pickled Ginger
• Bonito Flakes

1. In a large bowl, whisk flour, salt, baking powder and water until batter is thoroughly combined. Add chopped cabbage, half of the bacon, shrimp, some of the green onions and egg, then toss to thoroughly coat.
2. Heat vegetable oil in a skillet over medium heat. Pour the batter into the skillet, enough to make about a 4-inch circle. Cover and cook for 4 minutes or until bottom is brown. Flip and continue to cook for a few minutes. While cooking the other side, top with remaining bacon.
3. Top with tonkatsu sauce, mayonnaise, remaining green onions , pickled ginger and bonito flakes. Transfer to a plate and enjoy!

allpurpose, salt, ubc, water, cabbage, bacon, shrimp, green onions, egg, vegetable oil, tonkatsu, japanese mayonnaise, ginger, bonito flakes

Taken from tastykitchen.com/recipes/sidedishes/okonomiyaki-japanese-pancake/ (may not work)