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2 cups all-purpose flour

4 tablespoons corn flour or cornstarch

½ teaspoon salt

½ teaspoon sugar

½ teaspoon baking powder

1 ½ cups dashi stock, room temperature

2 large eggs

½ cup fried tenkasu, or tempura scraps (optional, see the Classic Tempura Selection

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1 medium green onion, sliced

2 tablespoons pickled red ginger, chopped, plus extra for garnishing

½ medium head green cabbage, finely shredded

2 tablespoons neutral-flavored oil

6 strips bacon

6 medium raw tiger shrimp, shelled and deveined (optional)

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FOR THE OKONOMIYAKI SAUCE:

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2 tablespoons ketchup

1 tablespoon soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon honey

Kewpie Mayonnaise, sesame seeds, togarashi spice, shredded nori, and bonito flakes, for garnishing

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1. In a large bowl, combine the flour, corn flour or cornstarch, salt, sugar, and baking powder. Mix until well combined.

2. Add the dashi stock to the flour mixture. Whisk until combined, then let it rest for 15 minutes in the fridge while the gluten develops.

3. To make the okonomiyaki sauce, combine all the ingredients in a medium bowl and mix until the sugar dissolves. Set aside.

4. Take the batter out of the refrigerator and add the eggs, tempura scraps, if using, green onion, and pickled ginger. Mix well.

5. Add half the shredded cabbage to the batter and mix well, until the batter coats most of the cabbage pieces. Add the remaining cabbage to the mixture.

6. Heat the oil in a medium nonstick pan over medium heat. When the oil is hot, pour the batter into the pan, forming a 3-inch circle. Place 2 slices of bacon on top of the okonomiyaki and cook, covered, for 5 minutes. Another alternative is to swap the bacon with 2 pieces of shrimp per pancake.

7. When the bottom becomes crispy and golden, flip the okonomiyaki and gently flatten it with a spatula to a ½-inch thickness. Cook, covered, for another 5 minutes. Flip and cook, uncovered, for 2 minutes more.

8. Repeat with the remaining mixture, wiping the skillet and brushing on more oil as needed. In total, you should have 6 large pancakes.

9. Drizzle the okonomiyaki with the sauce and thin strips of Kewpie Mayonnaise squeezed from its container. Top with sesame seeds, pickled red ginger, bonito flakes, togarashi spice, and nori. Serve hot.

TIP: Okonomiyaki is so versatile, it's easy to get creative with this recipe. Include calamari, dried shrimp, cheese, octopus, corn, kimchi, or yakisoba noodles-the list is endless