Author Notes: You can find dashi powder, tenkasu, and the condiments for serving at your local Japanese market, or in the Asian foods section of the grocery store. A (…more) —Kendra Vaculin
Makes 1 big pancake, large enough to split
1/3teaspoon dashi stock powder
1/2cup all-purpose flour
3tablespoons tenkasu (tempura bits)
2cups cabbage, chopped into thin strips
1/3cup chopped green onions
3 to 4strips bacon, chopped into 2 to 3 inch-long pieces
Kewpie mayo (regular works fine too!)
Okonomi sauce (or a homemade version: 3 tablespoons ketchup plus 1 tablespoon Worcestershire sauce plus 1 teaspoon soy sauce plus 1/2 teaspoon honey)
Aonori (seaweed flakes)
In a large bowl, mix the dashi stock powder into the water until it dissolves. Whisk in the flour, egg, and tenkasu to make a batter.
Add in the cabbage and most of the green onion (reserving a pinch). Fold into the batter until combined.
Heat a large greased pan over medium-high. Dump the cabbage batter into the pan; using a small spatula, flatten batter top and edges into a round pancake about 1/2- to 3/4-inch thick. I've found that the less craggy the edges of the pancake, the easier it is to flip.
Cover the top of the pancake with the bacon pieces in a single layer. Cook pancake this way for 3 to 4 minutes, then flip—using a big-old flat spatula—so the bacon-side is down. Cook until bacon has crisped, about 5 minutes, and then flip again to cook for an additional 3 to 4 minutes, bacon side up.
Slide pancake onto a large plate. If your mayonnaise and okonomi sauce aren’t in squeeze bottles, scoop a spoonful of each into a bottom corner of separate plastic bags. Snip the corner with scissors to allow for precision-squirting. Zig-zag the okonomi sauce over the top in one direction, and the Kewpie (or regular) mayo in the other. Sprinkle remaining green onions, aonori, and sesame seeds over the sauces.