Okonomiyaki Japanese cabbage pancake no

Comprised of a custardy pantry-forward okonomiyaki batter studded with shredded cabbage and bacon, this Japanese pancake is a fast track to dinner.

2 large eggs

1 1" piece ginger, peeled, finely grated

2 garlic cloves, finely grated

⅓ cup all-purpose flour

1 Tbsp. instant dashi powder or fish sauce

2 Tbsp. soy sauce, divided

Kosher salt

⅓ large head of cabbage (about 12 oz.), very thinly sliced (use a mandoline if you have one; about 3 cups)

1 small onion, very finely chopped

5 bacon slices, halved crosswise

½ cup ketchup

1 Tbsp. Worcestershire sauce

Mayonnaise (such as Kewpie) and furikake or sesame seeds (for serving)

Directions at epicurious.com

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