Japanese pancakes with Chinese sausage

Ingredients for Japanese pancakes with Chinese sausage:

• 100g Okonomiyaki Flour
• 160ml Water (or Chicken stock)
• 2 Eggs
• Cabbage, cut into 3cm x 2-3mm strips
• 2 stalks of Green Onions, thinly sliced diagonally
• Tenkasu (Tempura bits) 30g
• 6 strips of bacon

Optional

• Raw shrimp cut into approx 1cm (1/2″) chunks
• 1-2 links of Chinese sausage, cut diagonally
• 30g Beni Shoga (Pickled Ginger)

Toppings:

• Kewpie Mayonnaise
• Okonomi Sauce
• Aonori (Seaweed Flakes)
• Katsuobushi (Bonito Flakes)

Preparation of Japanese pancakes with Chinese sausage:

In a large bowl, whisk together Okonomiyaki Flour and Water until smooth
Add Eggs, Cabbage, Onions, Tenkasu, Ginger, Shrimp and Sausage and mix, but don’t over mix.
Oil a griddle that has been heated to 200C (400F) and add Okonomiyaki mixture divided into two pancakes.
Using a spatula flatten and form pancakes until around 1.5cm (3/4″) thick – approximately 30cm (12″) across.
Add Bacon pieces to cover the top of each pancake.
After about 3 minutes, flip over pancake (bacon side down) and cook for 4 minutes.
Flip pancake again (bacon side up) and cook for 3 minutes or until firm and well browned.
Remove to plate and drizzle with Kewpie mayonnaise, okonomi sauce and sprinkle with Aonori and Katsuobushi