Napa Cabbage Okonomiyaki

From the garden

• 8 cups napa cabbage, very finely shredded · about one small head
• 4 green onions, thinly sliced

From the pantry

• 1½ cups all-purpose flour
• 4 eggs
• 8 slices bacon, halved crosswise
• 2 tbsp neutral oil · for the pan
• 3 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp sugar
• ¼ cup mayonnaise · thinned with a splash of water for drizzling
• salt · to taste

1. Whisk the flour with 1 cup cold water and a big pinch of salt until smooth, then beat in the eggs. Rest the batter 10 minutes while the cabbage gets shredded.
2. Shred the napa as finely as possible, ribs included, and fold it into the batter along with the scallions. The batter should barely coat the cabbage rather than pool around it.
3. Stir the sauce together: Worcestershire, tomato paste, soy sauce, sugar, and a teaspoon of water to loosen. Taste it, since it should land sweet, tangy, and salty all at once.
4. Heat a lightly oiled skillet over medium and spread a quarter of the batter into a 7-inch round. Lay bacon across the top and cook 5 minutes, until the underside is set and brown.
5. Flip carefully, press flat, and cook 4–5 minutes more until the bacon crisps. Brush with sauce, zigzag the mayonnaise over the top, and repeat with the remaining batter.