Ingredients
- 1/4 Chinese cabbage
- 2/3 cup flour
- 2 tbsp corn flour
- 1/2 cup warm water
- 1 tsp dashi powder
- 3 eggs
- 1 small tin corn kernels
- 4 bacon rashers
- Extra virgin olive oil
- Kewpie Mayonnaise
- Okonomiyaki sauce
- Dried bonito flakes for garnish
- Spring onions for garnish
- Pickled ginger for garnish
Method
- In large bowl, add cabbage that has been finely shredded
- Dissolve dashi in warm water, add to cabbage
- Add flour, cornflour, eggs and corn to cabbage and mix until all ingredients combined
- Place 2 frying pans on medium heat, add oil and allow to heat.
- Add half of the cabbage mixture to one frying pan and push mix down gently to form a pancake shape.
- Cook for a few minutes on each side until nicely golden brown.
- Cook bacon in the second frying pan while okonomiyaki cooks
- Remove from heat, add bacon on top. Cover generously. With Kewpie Mayonnaise & okonomiyaki sauce.
- Garnish with spring onions, bonito flakes & pickled ginger as desired
Product used in recipe
- Kewpie - Kewpie Mayonnaise
