Bacon and Egg Okonomiyaki

Name: Bacon and Egg Okonomiyaki
Ingredients: 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); 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

www.mindfood.com

Okonomiyaki is easy to make, 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 Okonomiyaki uses...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.

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Ingredients

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)
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