Brussel Sprout Savory Okonomiyaki Pancakes

for 2 servings (4-5 pancakes)

4 tbsp / ALL PURPOSE FLOWER
1 / MEDIUM EGG
1/3 cup / DASHI BROTH
1/2 tsp / SOY SAUCE
1 pinch / SEA SALT
1 pinch / FRESHLY GROUND BLACK PEPPER
2 strip / BACON (optional)
6-8 / MEDIUM to LARGE BRUSSEL SPROUTS for the inside
4-5 / MEDIUM to LARGE BRUSSEL SPROUTS for garnish

OLIVE OIL for cooking
MAYO and SHICHIMI TOGARSHI PEPPER for dipping sauce (optional)

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1. Stir all purpose flower, dashi broth and egg together in a bowl.
2. Add sliced brussel sprout, bacon slices, salt, soy sauce and black pepper into the mixture.
3. Heat up a tsp of olive oil over medium heat. Make a circular shape (w/ or w/o mold) with a 1/4 of the mixture.
4. Cook both sides until browned and crisp. If you are using a mold, remove it when one side is cooked before flipping over the pancake.
5. Pan fry the rest of the brussel sprouts for garnish with olive oil and sprinkles of salt.
6. Serve hot with mayo+hichimi dipping sauce.

notes:

• Use a slicer for brussel sprouts to achieve softer texture.
• A mold helps to make a smooth round shape, but not necessary. 3.5" mold is used in the images. Those are easily found at a baking section.
• Keep the okonomiyaki hight within 1/2- 1" to get a nice charred brussel sprouts and bacon with perfect bitterness and sweetness.
• Shichimi Tograshi Pepper is a spice mix of seven ingredients such as yuzu skin, sesame, chili.

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Recipe by Ayumi O.