Prep 15 min
Cook 15 mins per okonomiyaki
- 1⁄2 head of cabbage (about 500 g/1 lb 2 oz), diced
- 1⁄4 cup (60 ml/2 fl oz)
- vegetable oil
- 8 belly bacon rashers (slices)
- 1 cup (125 g/41⁄2 oz) grated cheddar
- 4 eggs
- 1 cup (250 ml/81⁄2 fl oz) barbecue sauce (or an okonomiyaki sauce such a Otafuku or Bulldog; see Tip)
- 1⁄4 cup (60 ml/2 fl oz) Japanese mayonnaise
- 3 thin spring onions (scallions), finely sliced
- 1 tablespoon bonito flakes (katsuobushi; optional)
For the okonomiyaki batter:
- 2 cups (300 g/101⁄2 oz) self-raising flour
- 1⁄2 cup (60 g/2 oz) cornflour (cornstarch)
- 11⁄2 cups (375 ml/121⁄2 fl oz) chicken stock or water
- 2 eggs
- Mix all the batter ingredients in a large bowl. Add the diced cabbage and stir to combine.
- Heat a large, lidded frying pan over a low–medium heat and add a little of the oil. (If you want to cook more than one okonomiyaki at a time, you can use a large hotplate or multiple frying pans simultaneously.)
- Place two bacon rashers in the centre of the pan and add about a cup of the cabbage mixture on top. Scatter with a little cheese, then top with another cup of the cabbage mixture. As the mixture cooks down, form it into a disc about 20 cm (8 in) in diameter, without pressing down on the mixture. Cover and cook for about 8 minutes in total, then flip the okonomiyaki, cover and cook for a further 6–8 minutes until cooked through, continuing to shape it into a round as it firms.
- While the okonomiyaki is cooking, fry an egg, keeping the yolk a little runny.
- Slide the okonomiyaki onto a plate and place the egg on top. Cover with some barbecue sauce and a swirl of mayonnaise. Scatter with spring onion and bonito flakes, if using, and serve.
- Repeat with the remaining mixture and eggs.
Otafuku sauce is a specific okonomiyaki sauce from Osaka, the spiritual home of okonomiyaki. It’s loosely based on a worcestershire-style ketchup or relish, but in reality, neither are very far removed from any number of barbecue sauces. Choose your favourite and give it a try.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $39.99 AUD, RRP $45 NZD. Available in stores nationally. Photography: ©Steve Brown. Set photography: ©Bruce Walters