Okonomiyaki - japanese omelette

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 cup stock (+/-)
• 2 oz Thai chives
• 3.5 oz shrimp
• 15 oz Chinese cabbage
• 4 eggs
• Oil (for cooking)
• Bacon slices
• Okonomiyaki sauce (or worcestershire sauce)
• Japanese mayonnaise (or mayonnaise)
• Thai chives
• Katshuobushi (or fried onions)

Materials

• 1 brush

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Preparation

• Combine the flour and baking powder, then add the stock and mix well. Chill for about 30 minutes (while you prepare the other ingredients).
• Mince the Thai chives and cut the Chinese cabbage and shrimps into small pieces.
  
• Stir the chives and shrimps into the flour+baking powder+stock mixture. Stir in Chinese cabbage. Add the eggs to the mixture and stir.
• Oil a frying pan with a paper towel. Place several slices of bacon side by side. Add about 1 ladle of batter (depending on the pan).
  
• Cook the dough for 3 minutes over low heat, then turn over and cook for 3 minutes. Then turn over and cook for 3 minutes over medium heat to toast the bacon a little more.
• Remove from heat and pour okonomiyaki sauce over the top. Spread sauce with a brush. Top with mayonnaise. Sprinkle with Thai chives and katshuobushi.