25 grams Japanese mountain yam (Nagaimo), peeled
87 grams AP flour
38 grams rice flour
1/8 teaspoon baking powder
2 grams Kosher salt
3 grams sugar
160 grams water
2 large eggs
140 grams sliced cabbage, 1/4” thick
20 grams Japanese pickled ginger (Beni Shoga)
20 grams sliced scallion
4 slices bacon, cut in half
neutral oil (canola or vegetable)
Japanese mayonnaise (Kewpie)
Bonito flakes (Katsuobushi)
seaweed flakes (Aonori)
For the batter:
Grate Japanese mountain yam using a traditional Japanese grater (if you don’t have one, use the finest side of a box grater). Next, using a whisk, mix all the batter ingredients together. Set batter aside. Batter can be made 1 day in advance (keep refrigerated).
For the filling:
Mix cabbage, pickled ginger and scallion. Cut bacon in half so each piece is less than 6” long.
Using a rubber spatula, mix together vegetables & batter. Make sure everything is mixed well.
Heat oil in a non-stick 8 inch pan (you can also use a griddle/griddle pan) on medium heat. Ladle half of the batter mixture into the pan. Cook on one side until the batter is set and almost golden brown. Add the bacon slices to the side facing up (make sure the slices lay flat). Flip the pancake & cook until bacon is crispy. Adjust heat temperature as needed.
When bacon is crispy, remove pancake from heat & place on a cutting board. If you wish, cut the pancake into as many servings you prefer (traditionally the okonomiyaki is served whole & people just pick pieces off with their chopsticks). Next, drizzle Okonomi Sauce (in a zig-zag fashion) on to the bacon side of the pancake. Do the same with the Kewpie mayonnaise. Sprinkle seaweed flakes & top with shaved bonito.
This recipe is a W&S web exclusive.
photo by Thea Goldberg