Okonomiyaki

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp sugar
• 1/4 tsp salt
• 2 large eggs
• 2/3 cup water
• 1/2 large head green cabbage, thinly sliced
• 1 bunch scallions, thinly chopped
• 1 small waxy potato, or 4 inches nagaimo, grated (optional)
• 1/2 cup imitation crab chunks (optional)
• 4 slices bacon
• 2 tsp peanut oil
• Toppings: okonomiyaki sauce, tonkatsu sauce, Kewpie mayonnaise, katsuobushi, aonori

Directions

Mix flour, baking powder, sugar and salt. Beat in eggs, then add water and potato or nagaimo, if using. Mix until slightly lumpy. Fold in cabbage, scallions, and crab chunks if using. Batter should cover ingredients without pooling in the bottom of the bowl. Cut bacon slices into thirds.

Heat oil to 400 degrees F in a non-stick pan. Add half the mixture and quickly press into an even disc. Lay bacon pieces across the top. Cook for 4 minutes, reducing heat to medium-low to maintain temperature. Flip and cook for 1 minute, then cover pan and cook for 4 minutes more. Flip (so that the bacon is on top again), cover pan and reduce heat to low. Cook until the center of the okonomiyaki is firmly set, about 3 minutes.

Top as desired and serve.