Brittany Beech's video: Osaka style Okonomiyaki

Recipe adapted from the cook book "Japanese Soul Cooking" http://www.amazon.com/Japanese-Soul-Cooking-Tonkatsu-Kitchens/dp/1607743523 Serves 4 Osaka-style Okonomiyaki 2 cups flour 1 cup dashi stock 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons sugar 1 pound shredded cabbage 4 eggs 4 tablespoons sesame oil 8 ounces of thinly sliced bacon, pork belly, or any cut of pork will do. toppings: tonkatsu sauce aonori (powdered nori seaweed) Kewpie mayonnaise dried, shaved bonito flakes (katsuobushi) - In a large bowl combine flour, dashi, salt, baking powder, sugar and mix well. The batter will be thick....somewhere between a wet dough and cake batter. - thoroughly combine the cabbage so each shred of cabbage is coated. - Add eggs and mix very lightly until just combined. - Get a skillet hot on medium heat. Add 1 tablespoon of sesame oil. - Divide batter into quarters. Scoop enough batter to make a 6 inch diameter circle in the pan. Do not press down. - Let it cook on this side for 3 minutes. Meanwhile, place the bacon slices over the top (the uncooked side). - Flip over so the bacon is now on the bottom of the pan being cooked. Cook for 5 minutes. - Flip one last time and cook an additional 2 minutes or until cabbage is tender and the pork is cooked through. remove from pan and place okonomiyaki on a plate. -Top pancake with with tonkatsu sauce, a cross hatch pattern of kewpie mayonnaise, aonori, and bonito. Enjoy right away!