Ingredients
-
100g plain flour
-
1 tsp baking powder
-
1 tsp salt
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120ml water
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2 eggs
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200g white cabbagefinely shredded
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2 spring onionssliced
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100g smoked streaky bacon
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vegetable oilfor cooking
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2 tbsp oyster sauce
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1 tbsp ketchup
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1 tsp brown sugar
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60ml mayonnaise
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1 tbsp dried bonito flakes
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1 tbsp pickled gingersliced (optional)
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1 tsp toasted sesameseeds (optional)
Directions
A crispy, savoury Japanese-style pancake made with shredded cabbage and topped with smoky bacon, tangy oyster-based okonomiyaki sauce, mayo, and bonito flakes. Made with accessible ingredients and full of umami flavour.
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Ingredients
| 100g plain flour | |
| 1 tsp baking powder | |
| 1 tsp salt | |
| 120ml water | |
| 2 eggs | |
| 200g white cabbage | |
| 2 spring onions | |
| 100g smoked streaky bacon | |
| vegetable oil | |
| 2 tbsp oyster sauce | |
| 1 tbsp ketchup | |
| 1 tsp brown sugar | |
| 60ml mayonnaise | |
| 1 tbsp dried bonito flakes | |
| 1 tbsp pickled ginger | |
| 1 tsp toasted sesame |
Steps
|
1
|
In a large bowl, whisk together plain flour, baking powder, salt, water and eggs until a smooth batter forms. |
|
2
|
Fold in the shredded cabbage and spring onions. |
|
3
|
In a small bowl, stir together oyster sauce, ketchup and brown sugar to make the okonomiyaki sauce. Set aside. |
|
4
|
Attach the flat plate to the Panasonic Multi-Cooker. Press the BBQ setting and press Start to preheat. |
|
5
|
Lightly oil the plate and spoon the batter onto the surface to form two round pancakes. Lay strips of bacon on top of each one. |
|
6
|
Cook for 6-7 minutes until golden underneath, then carefully flip and cook for another 6-7 minutes until cooked through and the bacon is crisp. |
|
7
|
Transfer to plates and drizzle with the oyster sauce mixture and mayonnaise. Top with bonito flakes, pickled ginger and sesame seeds if using. Serve immediately. |
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