Okonomiyaki

Whisk 2 large eggs, one 1" piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, ⅓ cup all-purpose flour, 1 Tbsp. instant dashi powder or fish sauce, 1 Tbsp. soy sauce, a pinch of kosher salt, and ½ cup water in a large bowl until smooth. Add ⅓ large head of cabbage (about 12 oz.), very thinly sliced (about 3 cups), and 1 small onion, very finely chopped; mix vigorously to coat.

Line bottom of a dry 10"-diameter nonstick skillet with 5 bacon slices, halved crosswise, in as even a layer as possible. Set over medium-high heat, then pile cabbage mixture on top of bacon and flatten into an even layer. Cook, tucking in sides and patting mixture with a rubber spatula to keep it in an even round and shaking pan occasionally, until bacon is browned and crisp,7–9 minutes.

Place a large plate upside down over pan and carefully flip plate and pan over in one quick motion so okonomiyaki is turned out onto plate, bacon side up (do this over the sink to catch any drips). Slide back into pan and cook until set on the outside but still tender inside, 6–8 minutes. Carefully transfer to a clean plate.

Mix ½ cup ketchup, 1 Tbsp. Worcestershire sauce, and remaining 1 Tbsp. soy sauce in a small bowl to combine. Squeeze mayonnaise over okonomiyaki as desired, then drizzle seasoned ketchup over. Sprinkle some furikake or sesame seeds on top.