Okonomiyaki By Chef Philli

Serves Prep time Cook time Total time 2-3 20 mins 20 mins 40 mins

Chef Skills: Learn how to make Japan’s answer to a pizza

Ingredients Equipment ● ½ tsp salt ● Pallet knife ● ½ tsp white sugar ● Baking parchment ● 80g plain flour ● Pizza tray or large tray ● 1 tsp bicarbonate of soda ● Mandoline ● 80ml water ● Whisk or chopsticks ● 2 eggs - lightly whisked ● Piping bag ● 2 handfuls spring onions - thinly ● Large frying pan with lid sliced ● 1 small white cabbage - thinly sliced

● 30g pink pickled ginger Before you click play ● 1 tsp rice wine vinegar ● Get out all equipment & ● 4-6 rashers of streaky bacon measure ingredients ● Handful of furikake (see ● Slice cabbage and spring onions furikake episode) as described ● Mayonnaise ● Make the takoyaki sauce by Ingredients for takoyaki sauce combining all ingredients ● 1 tbsp ketchup ● 1 tbsp oyster sauce ● 1 tsp worcestershire sauce ● 1 tbsp brown sugar

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Method

1. To make the batter add the plain flour, sugar, a pinch of salt and baking soda in large mixing bowl. Mix the ingredients with a whisk or a pair of chopsticks. 2. Add the water and the eggs and whisk to incorporate all the ingredients. 3. Add the cabbage, spring onions and the pickled ginger. Mix together, ensuring that the cabbage is fully coated with the batter. 4. Cut two round pieces of baking paper and place one into your frying pan - this is your cartouche - save the other for later. 5. Add rice wine vinegar and place into the mixing bowl with the okonomiyaki batter. Give it a good mix. 6. Put your frying pan onto a medium heat with the cartouche lining the bottom of the pan. Pour the okonomiyaki batter into the pan and spread it out evenly with a spatula. 7. Get your streaky bacon line the rashes over the top of the batter. 8. Cook the okonomiyaki with a lid on the pan for about 5 minutes, until the edges begin to caramelise. Pour a tablespoon of vegetable oil over the top and line the second cartouche on top. Press down to secure. Take a pizza tray or oven tray, place it over the frying pan and carefully flip the okonomiyaki over. Gently place it back in the pan, bacon side down. Put the lid back on and cook for another 5 minutes until the bacon is crispy. 9. After 5 minutes, flip the okonomiyaki back over and place onto a chopping board. 10. To make the sauce combine a tablespoon of ketchup, a tablespoon of oyster sauce, a teaspoon of worcestershire sauce and a tablespoon of brown sugar in a small bowl. Transfer the sauce to a piping bag 11. Quickly squeeze the sauce back and forth, from one side to the other, over the okonomiyaki. Do the same with the mayonnaise.

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Method

12. Sprinkle over katsuobushi, nuori, sesame seeds and a little finely sliced spring onion to add freshness. 13. Cut the okonomiyaki into slices and place onto your serving dish with a little extra sauce.

Chef tips

● You can experiment with this dish - try swapping streaky bacon for another meat of your choice ● You can remove meat completely from this dish to make it vegetarian friendly ● Okonomiyaki is typically enjoyed with an ice cold beer

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