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This recipe for bacon and egg okonomiyaki (a Japanese savoury pancake) is from Tonight’s Dinner by Adam Liaw. Adam loves okonomiyaki. In Japan, he used to live across the road from a late-night okonomiyaki place and can’t tell you how many times he trotted across there for a midnight snack, a beer and a chat. It’s easy to make, too, but outside Japan, a few of the traditional ingredients – such as tenkasu, aonori, Otafuku sauce – can be hard to come by. So, this bacon and egg version uses only ingredients you’ll find in a regular Western supermarket.
Richly flavoured slow-cooked beef cheeks are baked in a glorious beef and bacon pie with deliciously peppery pastry, perfect for leisurely weekend lunches.
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