Okonomiyaki meets Wales
This week I ran across okonomiyaki on twitter (mostly because I jokes about the potential farts from a cabbage and egg based meal), but we had a big green cabbage to use up, so I figured I’d have a go. I read a few recipes online and several were topped with fine sliced belly pork (which I didn’t have) but I did have some excellent unsmoked bacon. I also didn’t have several of the other common ingredients, so much so that I really should be ashamed to call this okonomiyaki really.
Whilst prepping everything I added some fine sliced leek top that would have otherwise gone off, resulting in the distinctly Welsh finish.
You will need
- 3⁄4 cup of self-raising flour
- 1 tsp salt
- 2 eggs
- 1 heaped teaspoon of miso paste
- 1⁄2 cup of water
- 3 big rashers of streaked unsmoked bacon
- 2 big handfuls of fine sliced green cabbage
- 1⁄2 handful of fine slices leek top
- A couple of spoons of fat to cook in, I used some bacon fat
Do
- Whisk all the ingredients other than the cabbage, leek and bacon into a thick batter
- Put a big non-stick pan with a lid on a medium heat and stick the fat in
- Mix the leek, cabbage and batter until it’s a big wet handful
- Lay the bacon in the pan close together to build a bacon mat
- Plop all the cabbage mix on the top and press down
- Put the lid on and cook for a good 5 minutes, maybe 10.
- Carefully flip it over
- Cook under a lid for another 5 minutes or so until it’s cooked though
- Take the lid off, flip it bacon side down and cook on a high heat for 2 minutes.
Result
I served this with an attempt at okonomiyaki sauce (ketchup, oyster sauce, soy, sugar, cooked together), sprinkles (Shichi-mi tÅgarashi), Lao Gan Ma chilli flakes in oil and steamed rice.
