Combine 2 teaspoon rice vinegar and 1/2 teaspoon sugar, stir until the sugar dissolves. Add 1/2 cup mayonnaise and stir until blended. Transfer to a squirt bottle if using, otherwise set aside.

Cut 1 pound cabbage (approximately half a head) into two wedges. Use a large Y-peeler to shred the cabbage or use a sharp knife to finely slice the cabbage. Transfer to a large mixing bowl.

Add 3/4 cup okonomiyaki flour, 3/4 cup water, 3 eggs, and 1/4 cup scallions to the bowl of cabbage. Use chopsticks or a large fork to mix until the flour, water, and eggs are well mixed.

Preheat 2 non-stick frying pans or a large griddle on medium heat until hot (about 4-5 minutes). While waiting, scoop 1 cup of the cabbage batter in a measuring cup.

When the pan is hot enough, drizzle 1 teaspoon olive oil and swirl to coat. Pour the scoop of cabbage batter the center of the pan and set a timer for 4 minutes. Use a spatula to flatten the mound of cabbage and shape it into a round about 1 inch thick. Place 1 turkey bacon (2 half pieces) on top of the cabbage and drizzle a spoonful of batter on them. While waiting, repeat to make another okonomiyaki in the second frying pan or on the other side of the griddle.

After 4 minutes, use a spatula to check that the bottom is slightly browned and then flip the pancake to cook the other side. Set a timer for 4 minutes. Flip the okonomiyaki again and cook the first side for 3 more minutes. Repeat until all the cabbage batter is used up.

Add the okonomiyaki sauce and seasoned mayonnaise to taste (about 2 teaspoons of each) and optional toppings as desired and serve. Or plate the okonomiyaki and add sauce and toppings as desired at the table.