Okonomiyaki, Japanese Savory Pancake

Mix 270 g of flour and 1 tsp of baking powder, then add 260 ml of stock and mix well. Refrigerate for about 30 minutes.

Finely chop 60 g of Thai chives. Cut 450 g of bok choy and 100 g of shrimp into small pieces.

Fold 60 g of Thai chives and 100 g of shrimp into the batter. Add 450 g of bok choy, mixing well, then 4 eggs, and mix.

Grease a frying pan with oil using a paper towel. Lay several slices of bacon side by side, then add about 1 and a half ladles of batter, depending on the size of the pan.

Cook the batter for 3 minutes over low heat, flip and cook for 3 minutes. Flip again and cook for 3 minutes over medium heat to crisp the bacon a little more.

Remove from the heat and pour okonomiyaki sauce over the top. Spread with a brush, drizzle with Japanese mayonnaise, then sprinkle with Thai chives and katsuobushi.