Servings: 4
Cost: €10
Ingredients
- 250 g savoy cabbage finely shredded
- 2 spring onions finely cut diagonally
- 100 g plain flour
- 4 eggs
- 200 ml dashi (instant or homemade)
- vegetable oil
- 6-8 slices of bacon/rashers, depending on the size of the frying pan
For the okonomiyaki sauce
- 3 tablespoons tomato ketchup
- 4 tablespoons water
- 3 tablespoons Worcestershire sauce
- 1 tablespoon sake or red wine
- 1 tablespoon Fused Clever Classic Soy Sauce shop
- 1 teaspoon sugar
To serve
- mayonnaise (preferably in a tube so you can decorate the top with lines, or try Japanese mayo) shop
- milled nori or dillisk seaweed
- beni shoga (pickled red ginger) optional
- katsuobushi (dried fish flakes) optional
Instructions
For the okonomiyaki sauce
- Put all the ingredients in a saucepan and leave to simmer for about 10 minutes until it thickens to the same consistency as tomato ketchup, then set aside and allow to cool.
For the pancakes
- Place the shredded cabbage and spring onions in a large bowl and completely coat in flour.
- Whisk the eggs and dashi together in a jug. Pour over the cabbage and mix well together.
- Heat some oil in a large, non-stick frying pan on a medium to high heat.
- For one pancake, completely cover the base of the frying pan with half the bacon slices in a single layer, and fry for a few minutes.
- Carefully place half of the cabbage mix on top of the layer of bacon.
- Fry for a few more minutes, then, if you are not confident enough to flip the pancake, do the following: place a large plate over the frying pan and turn the pancake onto the plate. Add more oil to the frying pan. Carefully slide the pancake off the plate and onto the frying pan with the uncooked part facing down.
- Continue to fry for less than 5 minutes on a medium to low heat. When ready, place on a serving plate with the bacon side of the pancake facing up.
To serve
- Using the back of a spoon or a small brush, cover the top of the pancake with the okonomiyaki sauce. Decorate with lines of mayonnaise in a criss-cross design and then sprinkle milled seaweed, beni shoga and katsuobushi on top.
Notes
"This recipe brings me back to one of my first dates with my husband Gilmar. We went to a Japanese food festival (matsuri) and ordered it. I remember thinking that it tasted so good it would be impossible to try to make it at home. But after many trials in my kitchen, I’ve created a recipe that’s so easy to make anybody could do it. When we eat this at home together I always fondly remember our time in Japan." – Fiona
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