Step 1

Remove the thick veins in the cabbage leaves, then cut into 1” x ¼” strips.

Step 2

Slice the green onions into thin, diagonal slices.

Step 3

Preheat the griddle to 400 degrees F (you can also use a non-stick pan or skillet).

Step 4

In a large mixing bowl, use a whisk to combine the Okonomiyaki Flour and water until the okonomiyaki batter is smooth.

Step 5

Add the cabbage, onions, tempura bits, pickled ginger and shrimp (if you are including the optional shrimp) into the okonomiyaki batter and mix well for at least 30 seconds so that the cabbage is well coated.

Step 6

Add the eggs into the mixture and mix lightly for about 15 seconds so that the eggs are just combined with the cabbage.

Step 7

Oil the preheated griddle.

Step 8

Use ½ of the mixture for each pancake and pour onto the griddle (cook each pancake separately).

Step 9

Use a large, wide pancake spatula to gently flatten and form the pancakes until they are about 12” in diameter and about ¾” thick. Do not push down too hard with the spatula as you want a fluffy pancake.

Step 10

Add the bacon pieces to cover the top of the pancake without overlapping them.

Step 11

Cook for about 3 minutes, then use 2 large, wide pancake spatulas to flip the pancake over so that the bacon side is down and cook for 4 minutes.

Step 12

Flip the pancake over again so that the bacon side is back on top and cook for 3 minutes or until the pancake is firm and browned, but not burnt.

Step 13

Remove the pancake to a plate and drizzle okonomi sauce in a back and forth pattern.

Step 14

Drizzle the pancake with Kewpie mayonnaise in a back and forth pattern that is perpendicular to the okonomi sauce.

Step 15

Sprinkle with the Aonori (seaweed flakes).

Step 16

Sprinkle with the Katsuobushi (bonito flakes) and watch them move due to the heat.

Step 17

Eat with chopsticks.