Okonomiyaki Recipe

Prepare all ingredients. Devein the shrimp, clean and cut the squid into pieces, cut the bacon in half.

Chop the cabbage and slice the green onions into scallion rings. Mix Okonomiyaki flour with water and one egg until no lumps remain. Note: If you don't have Okonomiyaki flour, you can substitute with 100g all-purpose flour, a pinch of sea salt, and 1/2 teaspoon bonito powder.

Add the cabbage, green onions, and another egg to the batter, and mix well. You can also add your favorite ingredients at this point.

Heat a non-stick pan with 1/2 tbsp oil over medium heat. Pour half of the vegetable batter (for one serving) into the pan, shaping it into a round. Cook over medium-low heat until the bottom is golden brown.

Alternatively, sear the seafood in another pan until lightly browned (half-cooked).

When the batter is cooked to your liking, top with the seafood and bacon.

Flip the pancake with a spatula and cook until the other side is golden brown.

Once the seafood and bacon are cooked and the pancake is flipped (you can turn off the heat), drizzle with Okonomiyaki sauce (or tonkatsu sauce), squeeze mayonnaise in a crisscross pattern, and sprinkle with bonito flakes and seaweed powder or strips. Done.

Serve hot and enjoy! It's delicious!