Okonomiyaki “Japanese pancakes”

Method

• 1)

  Chop up cabbage and put into large bowl.

• 2)

  Chop speck into cubes.

• 3)

  In a separate bowl, add 250g of flour, crack 4 eggs and pour in 200mL of stock and mix.

• 4)

  Add speck to a pan on high heat and cook for 3-4 mins (until it has some colour and the fat starts to render down).

• 5)

  Zest a lemon over the cabbage, add a good whack of salt and massage/squeeze the lemon until it softens and the moisture draws out.

• 6)

  Chop the ends of a bunch of spring onion and add to the cabbage.

• 7)

  Pour the egg/flour mixture over your cabbage and add in the  cooked speck and mix together.

  NB: should be batter consistency, if too wet add some more flour and mix

• 8)

  Add olive oil to pan (or use speck fat) on medium to high heat, add approx 1/4 of pancake mix to pan and pat down the mixture to make sure it’s flat and even. Cook for approx. 8 mins on first side and 6 mins on second side.

  NB: can use 2 pans so that you cook multiple pancakes faster. Can also put in oven on 100C to keep warm while cooking others

• 9)

  While pancakes are cooking, chop up the tops of the spring onion for garnish and chop up sheets of nori into thin strips.

• 10)

  Once cooked, top with lots of Kewpie and kecap manis. Then sprinkle with spring onion and nori and top with pickled ginger.