3-4 strips bacon, chopped into 2 to 3 inch-long pieces
Kewpie mayonnaise or regular
Aonori (seaweed flakes)
In a large bowl, mix the dashi stock powder into the water until it dissolves. Whisk in the flour, egg, and tenkasu to make a batter. Add in the cabbage and most of the green onion (reserving a pinch).
Fold into the batter until combined. Heat a large greased pan over medium-high. Dump the cabbage batter into the pan; using a small spatula, flatten batter top and edges into a round pancake about 1/2- to 3/4-inch thick. The less craggy the edges of the pancake, the easier it is to flip.
Cover the top of the pancake with the bacon pieces in a single layer. Cook pancake this way for 3 to 4 minutes, then flip—using a big-old flat spatula—so the bacon-side is down.
Cook until bacon has crisped, about 5 minutes, and then flip again to cook for an additional 3 to 4 minutes, bacon side up. Slide pancake onto a large plate.
If your mayonnaise and okonomi sauce aren’t in squeeze bottles, scoop a spoonful of each into a bottom corner of separate plastic bags. Snip the corner with scissors to allow for precision-squirting. Zig-zag the okonomi sauce over the top in one direction, and the Kewpie (or regular) mayo in the other.
Sprinkle remaining green onions, aonori, and sesame seeds over the sauces.
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