Simon Braz

INGREDIENTS

250g white cabbage

4 spring onions

2.5 tsp pickled ginger

2 tsp salt

125ml water

115g plain flour

2 eggs

50g kimchi

2 rashers of streaky bacon

Toppings:

3 spring onions

30ml okonomiyaki sauce

30ml kewpie mayonnaise

5g Anori flakes

20g bonito flakes

15g crispy onions

METHOD

Shred the cabbage, finely slice the spring onion and chop the pickled ginger and add to a large bowl, mix together and add salt.

In a separate bowl, whisk the eggs, water and flour together till smooth and makes a batter.

Pour the batter mixture of the cabbage and mix well with a spoon.

Heat a frying pan with about 3 tbsp of oil pour in half of the cabbage mix and shape into a round and top with the bacon. Leave on a medium heat. Be sure to press down on the top so the pancake is even this will ensure an even cooking throughout.

Now using two spatulas and press down on the top to ensure its even thickness. If you don’t feel confident to flip them, tip it on to a plate and place the frying pan over it and then turn it over.

Cooking until golden brown and the bacon is crispy.

Place onto a chopping board and pour the okonomiyaki sauce and spread over. Drizzle the kewpie mayonnaise over in a zigzag motion and then top with a sprinkling of the Aonori flakes and the bonito and kimchi.

Cut into 6 and serve.