Potato Okonomiyaki

The name Okonomiyaki means "how you like" or "what you like. So top with your preferred condiments and enjoy! Photo by Melissa Marcarelli.

Serves 4

Ingredients

1 large egg

1 cup flour

½ cup kombu dashi, chilled

2 cups Napa cabbage, thinly shredded

½ cup shiitake mushrooms, thinly sliced

½ cup scallions, thinly sliced

4 cups mashed potatoes, chilled

½ pound smoked pork belly bacon, very thin slices

1 tablespoon pickled ginger

1 tablespoon Katsuo mirin

Pinch salt and pepper

1 tablespoon vegetable oil

For okonomiyaki sauce

1 cup tomato confit

1-½ tablespoons honey

2 tablespoons oyster sauce

4 tablespoons sriracha sauce

3-½ tablespoons Worcestershire sauce

1 tablespoon soy sauce

Garnish

Okonomiyaki sauce

Kewpie (Japanese mayonnaise)

Aonori (powdered nori seaweed)

Chili threads

Katsuo mirin

Thinly sliced nori

Dried, shaved bonito (katsuobushi)

Smoked pork belly bacon

Instructions

In a large bowl, whisk together egg, flour and dashi. Fold cabbage, mushrooms, scallions and potatoes into the batter until everything is well coated. Let mixture rest in refrigerator for at least an hour.

Remove dough from refrigerator and add pork belly bacon, pickled ginger and Katsuo mirin. Add salt and pepper and mix all ingredients together well.

To cook the pancake, heat oil in nonstick pan over medium heat. (This temperature allows the inside of the pancake to steam and cook through the middle without burning the outsides.) Pour mixture into pan and spread to about ½-inch thick. Cook until bottom is golden browned, 5 to 7 minutes. Flip and cook until pancake is heated through.

To make okonomiyaki sauce: Blend all ingredients together.