Cheese and Bacon Okonomiyaki
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Ingredients
- 150 g smoked bacon lardons
- 100 g cheddar cheese
- 400 g white cabbage, finely shredded
- 150 g plain flour
- 3 eggs
- 1 tsp dashi stock powder
- 4 tbsp okonomiyaki sauce
- 3 tbsp mayonnaise
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 538 kcal
- Protein
- 22.8 g
- Carbohydrate
- 38 g
- of which sugars
- 8.8 g
- Fat
- 32.7 g
- of which saturates
- 10.8 g
- Fibre
- 3.4 g
- Salt
- 2.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 200ml water, then whisk in the plain flour and eggs to make a smooth batter. Fold in the shredded cabbage and grated cheddar.
- 2
Fry the bacon lardons in a large non-stick frying pan over a medium heat for 4-5 minutes until golden and no pink remains, then stir half into the batter.
- 3
Add the vegetable oil to the pan and pour in half the batter, spreading it into a thick round and scattering over half the remaining bacon.
- 4
Cook for 5-6 minutes until golden underneath, then flip carefully and cook for 6-7 minutes more, pressing gently, until cooked through.
- 5
Repeat to make a second pancake.
- 6
Drizzle each pancake with the okonomiyaki sauce and mayonnaise to serve.
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