Okonomiyaki

🍳 Cook: 90 min

Ingredients

1 cup	240 ml	wheat flour
1/2 cup	120 ml	water
1/4 tsp	1.3 ml	salt
1/4 tsp	1.3 ml	baking soda
2		eggs
1 cup	240 ml	finely chopped fresh cabbage
2 stalks		green onion, finely chopped
1/3 tbsp	5 ml	grated ginger
1/2 cup	120 ml	ketchup
1/2 tbsp	7.5 ml	brown sugar
3 tbsp	45 ml	soy sauce
1/2 tbsp	7.5 ml	mirin (sweetened sake) or dessert wine
1 tsp	5 ml	Worcestershire sauce
1/2 tsp	2.5 ml	grated ginger (for sauce)
1/3 clove		garlic, pressed
3-4		shiitake mushrooms
50 g		bean sprouts
100 g		bacon

In a large bowl combine the flour, water, salt and baking soda.
Divide the mixture into two parts and crack one egg into each.
Mix each portion well by hand until a batter forms.
Divide the cabbage and green onion evenly and add to the two batters.
Soak the shiitake mushrooms in water for 30 minutes.
Drain and cut them into strips.
Mix them with the bean sprouts and the bacon cut into small pieces.
Divide the filling in two.
Pour each portion of batter into a lightly greased round pan, cook lightly and flip.
Braise the filling in a little fat and pour it over the batter.
Bake the pancake in the oven until done.
Prepare the second portion the same way.
Serve the okonomiyaki with sauce made by combining the sauce ingredients (ketchup, brown sugar, soy sauce, mirin or dessert wine, Worcestershire sauce, grated ginger and pressed garlic).