Name: BBQ BACON OKONOMIYAKI
Cuisine: Japanese
Ingredients: 110 g plain flour; 1/2 tsp salt; 1/4 tsp baking powder; 2 large eggs; 100 ml whole milk; 5 tbsp Heinz BBQ sauce; 1/2 head white cabbage; 4 spring onions; 50 g ginger; 50 g bean sprouts; 1/2 tbsp miso paste; 3 Heinz Seriously Good Mayonnaise; 2 tbsp vegetable oil; 4 rashers smoked streaky bacon; 3 tbsp Heinz BBQ sauce; 4 tbsp katsuobushi; 1 tbsp white sesame seeds; 1 tsp aonori seaweed flakes

BBQ BACON OKONOMIYAKI

This battle-winning Japanese dish gets its name from Okonomi, meaning “as you like it”, and we “like it” quick, easy and smothered in Heinz BBQ sauce! Cabbage, bean sprouts and aromatics are bound in a light, pancake-like batter and fried to perfection over bacon to make this street food staple. For this recipe we switched out the traditional okonomiyaki sauce for Heinz BBQ sauce and added miso-spiked Heinz [Seriously] Good Mayonnaise for a funky store cupboard twist. You have to give this a go!

Ingredients

110 g plain flour

1/2 tsp salt

1/4 tsp baking powder

2 large eggs

100 ml whole milk

5 tbsp Heinz BBQ sauce

1/2 head white cabbage

4 spring onions

50 g ginger

50 g bean sprouts

1/2 tbsp miso paste

3 Heinz Seriously Good Mayonnaise

2 tbsp vegetable oil

4 rashers smoked streaky bacon

3 tbsp Heinz BBQ sauce

4 tbsp katsuobushi

1 tbsp white sesame seeds

1 tsp aonori seaweed flakes

Method

Combine the flour, salt and baking powder in a large mixing bowl. Crack in the eggs, bring everything together and then slowly beat in the milk to form a smooth batter. Beat in 1 tbsp of Heinz BBQ sauce.
Finely shred the cabbage and thinly slice the spring onions. Set the green slices of onion aside for garnish later. Finely slice the ginger into thin strips, then chuck everything into the bowl with the batter. Add the bean sprouts and fold everything together - the mix should just hold its form in the bowl.
In a small mixing bowl, beat together the Heinz [Seriously] Good Mayonnaise and the miso paste. Load it into a piping bag or squeezy bottle.
Tip the vegetable oil into a large frying pan. Lay the bacon rashers in the pan and place it over a medium heat. Fry the bacon for 3-4 minutes until golden on one side, then flip and remove 2 from the pan.
Immediately ladle half the cabbage mixture into the pan, making a neat, thick disc that covers the bacon in the middle. Fry for 4-5 minutes, until golden on one side. Flip and repeat, then place a lid over the frying pan for the last 2 minutes of cooking to steam it slightly.
Once cooked, transfer to a plate. Return the remaining 2 slices of bacon to the pan and repeat the cooking process.
Brush the 2 okonomiyaki with the remaining 4 tbsp of Heinz BBQ Sauce. Drizzle over the miso mayonnaise in neat stripes, then scatter over the katsuobushi, spring onion greens, sesame seeds and seaweed flakes. Serves 2