2 ea large egg(s)
30 g plain flour
2 tbsp light soy sauce
1 tbsp sesame oil
0.5 ea medium savoy cabbage(s) 5 ea spring onion(s) / scallion(s) 10 g fresh ginger
3 tbsp mayonnaise
1 tbsp miso paste
3 tbsp tomato ketchup
0.5 tsp ground allspice
2 tbsp vegetable oil
3 rasher(s) smoked streaky bacon 3 tbsp cider vinegar
2 tbsp caster sugar
1 ea cucumber(s)
2 sheet(s) sushi nori
1 – Make the okonomiyaki mix Preheat the oven to 180°C.
Crack 2 eggs into a large mixing bowl and slowly beat in 30g of flour, 1 tbsp of the soy sauce and 1 tbsp of sesame oil with a whisk – we are looking for an American pancake batter consistency. Season with a generous pinch of salt.
Thinly slice 1⁄2 a savoy cabbage and 5 spring onions. Chuck all of the cabbage and 3⁄4 of the spring onions into the bowl – we will use the rest for garnish later.
Finely grate in 10g of ginger and give everything a good mix to fully coat the veg in the batter.
2 – Make the sauces
Combine 3 tbsp of mayonnaise and 1 tsp of miso paste in a small bowl.
In another small bowl mix 3 tbsp of ketchup, 1⁄2 tsp of allspice and 1 tbsp of soy sauce.
3 – Fry
Place a medium oven-proof frying pan over a medium heat and tip in 2 tbsp of oil. While the pan is heating up, lay in 3 rashers of bacon.
Fry for 3-4 minutes on one side, until golden, then flip the bacon and tip the cabbage mix on top. Fry for a further 4-5 minutes, then whack the whole pan into the oven.
Bake for 4-5 minutes, until the okonomiyaki is cooked through. You can test this by cutting into it with a small knife – it should come out clean. Get on with the rest of the dish while you wait.
Timer Instruction: Hey, that’s the timer for your okonomiyaki. It should be cooked throughout. You can test this by cutting into it with a small knife – it should come out clean.
4 – Make the salad
Add 3 tbsp of vinegar and 2 tbsp of sugar to a large mixing bowl. Microwave on full power for 1-2 minutes, until the mixture boils and the sugar dissolves.
Use a vegetable peeler to cut ribbons from 1 cucumber straight into the bowl with the pickling mix.
Give everything a good mix and set aside ready for serving later. If you are still waiting on the okonomiyaki, now would be a great time to crack on with your washing up.
5 – Serve
Once the okonomiyaki is ready, carefully turn it out onto a clean chopping board, bacon-side up.
Spread the ketchup-based sauce all over the top, then marble it with the mayo sauce. Rip 2 sheets of nori into small shards and scatter them over the top.
Cut the okonomiyaki into 4 wedges and place 2 on each plate. Pile handfuls of the pickled cucumber to the side of the wedges and scatter over the reserved spring onions.
Tuck into your midweek slice of Japanese street food!