Traditional Okonomiyaki Japanese Pancake Recipe | Chef Joshua Weissman

Ingredients

• 1 cup (152g) all purpose flour
• ¼ tsp (1g) baking powder
• ½ tsp (3g) kosher salt
• 4 whole eggs, whisked
• ½ cup (120ml) dashi
• ½ large head cabbage
• 1 bunch green onion, only the whites, save the greens for garnish, thinly sliced
• 2 Tbsp (30g) red pickled ginger chopped (beni shoga)
• ½ cup (30g) agedama/tenkasu (tempura scrap) *optional*
• ¼ lb shrimp, poached and cut into small bite sized pieces
• 2 Tbsp (53g) lacto ketchup or regular ketchup
• 2 Tbsp (30ml) Worcestershire sauce
• 1 Tbsp (14ml) soy sauce
• 1 Tbsp (14g) honey
• 2 tsp (8g) molasses
• Bonito Flakes
• Thin sliced green onion
• Thin chiffonade nori