We tried this recipe to use up ½ small head of red cabbage: https://cooking.nytimes.com/recipes/1020172-classic-okonomiyaki-japanese-cabbage-and-pork-pancakes?smid=ck-recipe-iOS-share Our modifications: first, in lieu of 1 tsp bonito soup base, we used 2 tsp smoked bonito flakes, which we mixed into 1 cup room temperature water. Second, we used 2 tsp Chinese pickled radish (ya cai) instead of pickled ginger. Fourth, for the pork we used about 2 oz center cut bacon, cut into 3″ pieces. We found a 1″ thickness yielded a too-heavy pancake in our first round, so we made the second batch as thin as possible, and we preferred that version. (Mar. 2021)
Cooking Adventures 