- Half Shredded Cabbage
- 1 Carrot
- 2 Eggs
- 1/2 Cup Water
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Cup Plain Flour
- 4 Spring Onions (for base and topping)
- Oil for frying
- Bacon Rashers (topping)
- Roast Chicken (topping)
- Okonomyaki Sauce (topping)
- Kewpie Mayonaise (topping)
- Remove wilted leaves from the outside of the cabbage, remove the core, and slice the cabbage thinly.
- Grate carrot using the large holes of a cheese grater.
- Slice spring onions.
- In a large bowl, whisk eggs, water, soy sauce and sesame oil.
- Slowly whisk in the flour, a little at a time, until it forms a thick batter.
- Add cabbage, carrots and spring onion to the batter and mix well until vegetables are evenly coated.
- Heat oil in a medium sized, non-stick frying pan over medium heat. Add mixture, filling the frying pan (which will help create a symmetrical circle) until the mixture is about 1.5cm thick. Press down firmly on the mixture using an egg flip or similar.
- Add pulled apart roast chicken and slices of bacon rashers on top of the okonomyaki. Splash a little oil on top.
- Place a lid over the frying pan to hold in the steam. This will help to soften the cabbage as it cooks.
- Cook until the bottom is golden brown (about 5 to 7 minutes).
- Place a larger frying pan, upside down, over the smaller frying pan and, flipping both pans, flip the okonomyaki into the large frying pan.
- Cook the second side until bacon is crispy and cabbage is cooked through.
- Slide the okonomyaki, bacon and chicken side up, onto a plate and use the back of a spoon to spread okonomyaki sauce over the top. Add a crisscross pattern of Kewpie mayonaise. Sprinkle spring onion on top.
Brands and product used
- Kewpie - Mayonnaise