Cabbage & Zucchini Okonomiyaki
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Cabbage & Zucchini OkonomiyakiA savory Japanese cabbage pancake topped with a combination of okonomi sauce, Japanese mayo, crispy bacon, scallions, sesame seeds and bonito flakes.  Ingredients:- 4 ounces bacon, chopped
- 1/2 head (300g) savoy cabbage, very thinly shredded (about 5 cups shredded)
- 1 medium zucchini (100g), grated
- 1 cup all-purpose flour
- 3/4 cup water
- 3 large eggs, lightly beaten
- 1 teaspoon chicken bouillon paste (optional, you can also use chicken broth instead of water)
- okonomi sauce
- kewpi mayonnaise
- sliced green onions
- toasted sesame seeds
- bonito flakes, for topping
Directions:- Cook bacon in a 9-inch cast iron skillet over medium heat. When crispy, transfer with a slotted spoon to a paper-towel lined plate and set aside.
- Spoon out about half of bacon fat and save for the second pancake (about 2 tablespoons worth).
- Return skillet to heat.
- In a large bowl, toss shredded cabbage and zucchini with flour, water, eggs and bouillon. Spoon half of mixture into hot skillet, patting it out into an even layer over the entire bottom of the pan.
- Cook for 8 to 10 minutes or until bottom is nice and browned. Carefully place a plate upside down on top of the skillet, then flip the entire skillet over so the pancake falls onto the plate (use silicone-grip oven mits if you have them, it¡¯ll make things much easier!)
- Slide pancake back into skillet so the browned side is now facing up. Cook for an additional 5 to 7 minutes or second side is also golden brown. Slide out of skillet onto serving platter or a baking sheet (keep in a warm oven while you cook the second pancake).
- Return skillet to heat along with reserved bacon fat. Repeat process with remaining cabbage mixture.
- To serve, drizzle with okonomi sauce and kewpi mayonnaise and sprinkle with bacon bits, green onions and sesame seeds. Top with a handful of bonito flakes. Enjoy while still warm.
Source: Love and Olive Oil
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