Mix the flour with the baking powder and salt. Gradually add the vegetable broth, mixing with a fork. The mixture will be sticky. Once everything is combined, let it rest in the fridge for about half an hour.

Make the okonomiyaki sauce by blending all its ingredients: ketchup, Worcestershire sauce, soy sauce, and ground ginger. Mix well and set aside for later.

Finely julienne the cabbage. Cook it slightly in the microwave by placing it in a steam case or a dish covered with perforated plastic wrap, and microwave on high for 7 minutes.

Wash and chop the green onions. Cut the shrimp into small pieces as well. Set aside.

After half an hour, take the batter out of the fridge and add the shrimp pieces and green onions, mixing as best as you can. Add the finely chopped cabbage and mix, even though it might be difficult. You can use a fork.

Add the 4 eggs and mix again. You'll see that everything integrates better now.

In a medium skillet, add a few drops of oil and place the bacon strips in the center. You don't need to wait for the bacon to cook; you can immediately add one and a half to two ladles of the cabbage batter, spreading it to form a round shape. Depending on how large or thick you want it, add more or less batter. Cook on medium heat to avoid burning and allow it to cook slowly.

After about 3 minutes, flip it over with a plate, as if it were an omelet, to cook the other side well.

Once the pancakes are done, place them on the serving plates and cover with a generous layer of okonomiyaki sauce.

Add mayonnaise from the upside-down bottle in a zig-zag pattern. Make the final design with the edge of a knife. Check the video I included in this step.

Add small pieces of fresh green onion, using the greenest part, in the center. Finally, to simulate the typical Japanese katsuobushi, which are dried bonito flakes, add fried onions from a jar.

❤️ I hope you like the recipe, and if you make it, please share a photo on Cooksnap so I can see your version. I'd love to see it!