Dust-Devil Okonomiyaki (Bullet Train to Osaka, Sort Of)

The Bullet Train to Osaka delivered me to a city that treats cabbage like a crown jewel. My griddle version adds yucca blossom petals chopped fine — optional desert flex — and a bonito bluff: smoked paprika + nori flakes from the international aisle.

What you'll need

• 3 cups shredded cabbage, 2 scallions, optional ½ cup chopped yucca petals (cooked through if you use them)
• 1 cup flour, ¾ cup dashi or water, 2 eggs
• 6–8 shrimp or pork slices — your osaka allegiance
• Okonomi sauce, Kewpie mayo, aonori, bonito flakes — or improvisations thereof

How it comes together

1. Mix batter loose; fold cabbage and scallions.
2. Oil a griddle medium-high; pour mound; lay protein on top; cover to steam through.
3. Flip once confident; lacquer with sauces; shower nori and bonito until it dances.

Carl says: If the middle stays shy, cover longer — okonomiyaki respects only patience and hot metal.