Ingredients
4 bacon slices (with the rind and fat removed)
3 packed cups finely shredded cabbage, about half of a medium cabbage
1 ¼ cups chopped scallion
1 cup panko breadcrumbs
¾ tsp kosher salt
3 eggs, beaten
Extra virgin olive oil
Preparation
Open (Flat) Position
Plate: Griddle
Shred cabbage with a mandoline or chop with knife, and slice bacon strips to small pieces. Set aside.
Place griddle plates onto the Grill Master and preheat both to 180°C by touching TEMP once and the "–" button to desired temperature. Touch OK to start preheating.
Once plates are heated, place bacon pieces and cook until done.
In a large bowl, combine the cabbage, bacon, scallions, panko, and salt. Mix in the eggs gently. The mixture will be very loose.
Brush griddle plates with olive oil and pour mixture using a ¼ cup measure. Flatten gently with a spatula to about ½ inch thick. Cook for 3 minutes per side or until golden brown. Lowering the heat as needed by touching the TEMP button once and – button to desired temperature.
Once cooked, remove from heat and drizzle top with Okonomiyaki sauce and thin strips of mayo. Top with sesame seeds, seaweed flakes, and bonito flakes.
Serve immediately.