Okonomiyaki

Prepare batter.

In a large bowl, add flour, salt, sugar and baking powder.

Mix until well combined.

Add in yam and incorporated well.

The mixture should comes together like a dough.

Gradually add in dashi while still mixing.

Mix until well combine making sure no large lumps.

*You can pass the batter thru' a fine sieve.*

Cover with cling film and chill in the fridge for at least 1 hr.

While waiting for the batter to set, prepare the sauce.

In a small bowl, combine everything together.

Set aside in the fridge until ready to use.

After 1 hr, prep the batter.

Add in tenkasu, ginger and eggs.

*If you can't find tenkasu, you can simply just deep fried up some batter. Tenkasu is just tempura scraps or leftover.*

Mix until well combined.

Lastly fold in the cabbage and Shichimi Togarashi until fully incorporated.

Assemble the okonomiyaki.

In a skillet over medium heat, drizzle some oil.

Once the oil is heated up, add in the batter.

I am making 8 inch okonomiyaki in which the batter will fill up my skillet.

You can make smaller ones by dividing the batter into 4 equal portions.

Gently shape the batter into a round disc.

Add strips of bacon on top of the batter.

Cover the skillet and cook for 5 mins.

Once bottom is lightly charred, confidently flip the batter.

It is okay if it is messy. Use a spatula to coax into a round disc again.

Cover and cook for another 5 mins.

Once bottom is lightly charred, flip onto serving plate.

Brush the sauce onto the okonomiyaki.

Sprinkle nori flakes over the top.

I dislike my okonomiyaki with lots of mayo, so I just dollops them over the top.

If you prefer, you can squeeze mayo all over the top in a zig-zag motion.

Lastly, sprinkle some bonito flakes and scallions over the top.

Repeat the steps for the remaining okonomiyaki.

Serve immediately and enjoy how the bonito flakes dance.