Okonomiyaki cabbage pancakes

Name: Okonomiyaki cabbage pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g Plain flour; 4 Eggs; 10 ml Soy sauce; 0.5 Green cabbage, finely shredded (about 400g); 4 Spring onions, sliced, a little kept back to serve; 20 ml Vegetable oil; 8 Bacon rashers, streaky, halved; 60 g Ketchup; 15 ml Soy sauce; 5 g Soft brown sugar; 60 g Mayonnaise

Japanese savoury pancakes from Osaka, packed with shredded cabbage and topped with bacon, a sweet-savoury brown sauce and zigzags of mayo. A thrifty, fun weeknight supper.

Ingredients

150 g Plain flour
4 Eggs
10 ml Soy sauce
0.5 Green cabbage, finely shredded (about 400g)
4 Spring onions, sliced, a little kept back to serve
20 ml Vegetable oil
8 Bacon rashers, streaky, halved
60 g Ketchup
15 ml Soy sauce
5 g Soft brown sugar
60 g Mayonnaise

Method

Whisk the flour with 150ml cold water, the eggs and the soy sauce until smooth. Fold in the cabbage and spring onions: it should be mostly cabbage, just held together by batter.
Stir the ketchup, soy sauce and sugar together for the okonomiyaki sauce.
Heat a little oil in a non-stick frying pan over a medium heat. Spoon in a quarter of the mixture and press into a thick round about 15cm across. Lay four bits of bacon on top. Cook until the bottom is golden, then flip carefully and cook bacon side down until crisp.
Keep each pancake warm in a low oven while you cook the rest, adding a little oil each time.
Serve bacon side up, brushed with sauce, drizzled with mayo and scattered with spring onions.