SMOKED GOOSE OKONOMIYAKI

To a large bowl, add the flour, baking soda and salt. Whisk to combine.
Add the eggs and dashi. Stir until just combined.
Add the cabbage, scallions and meat. Fold to combine.
Heat a large nonstick skillet over medium heat. Add 2 tablespoons of cooking oil.
When the oil starts to shimmer and lightly smoke, add your batter.
Cook the pancake until the edges start to crisp and the center starts to set.
Turn the pancake over and cook until lightly browned and crispy.
Top with nori, bonito flakes, kewpie mayonnaise and Bulldog sauce.

Heat brine and stir to dissolve salt, sugar and honey. Chill throughly in the fridge.
Brine goose legs for 24 to 36 hours
Rinse until cold water, dry and refrigerate for 12-24 hours uncovered.
Smoke at 200 degrees F for 2 hours.
Place the legs in a pot. Pour in just enough water to cover the legs. Slowly simmer until they are tender and almost falling apart when pierced with a fork.