Japanese Okonomiyaki

Remove the cabbage core and then mince it, place the minced cabbage in a colander to drain off extra moisture. Thinly slice the scallion and place them in a small bowl for later use.

In a medium size bowl, mix the flour, nagaimo powder, baking powder, salt and sugar with the dashi broth until well combined without lumps.

Stir the eggs, tenkasu, scallion and cabbage into the batter.

Heat the vegetable oil in a large pan with medium heat, then spread the batter to make circle with 2 cm thickness (about 6" round) on the pan.

Place 3 sliced bacon on top of Okonomiyaki and cook with the lid on for 5 minutes.

Remove the lid and filp over the Okonomiyaki when the bottom side is golden browned.

Fix the shape of Okonomiyaki by gently pressing it and keep it together. Put the lid back on and cook for another 5 minutes.

After that, flip it over for the last time and cook uncovered for 2 minutes.

Transfer it onto a plate and add the toppings of your choice.