Okonomiyaki, Savory Japanese Pancakes - Andrew Zimmern

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup dashi
• 1 egg plus one egg yolk
• one big handful (or two) of julienne napa cabbage, bean sprouts, kimchi, mustard greens, shiso leaves, or a combination of all
• 1/2 cup thinly sliced scallions
• 1/2 cup minced raw shrimp
• 4 tablespoons toasted rapeseed oil or other sturdy vegetable oil
• Bulldog brand tonkatsu sauce
• Kewpie mayo
• Julienne nori
• Katsuo bushi
• Japanese pickled vegetables or pickled ginger
• 1/2 cup well-roasted macadamia nuts, nice and dark!
• 2 dried toasted hot chiles
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted dried shrimp
• 3 tablespoons toasted dried seaweed (dulse, hijiki or other edible seaweed)
• 1 teaspoon sea salt
• 1 teaspoon sugar