Okonomiyaki

Method

• 1)

  Chop up cabbage and put in large bowl.

• 2)

  Chop speck into cubes.

• 3)

  Put flour into another bowl and crack eggs in, pour in stock and give a good mix.

• 4)

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

• 5)

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

• 6)

  Chop up the ends of the spring onion and add to the cabbage.

• 7)

  Pour the egg/flour mixture over cabbage and mix through.

• 8)

  Put cooked speck into cabbage too. Don’t pour all the speck fat into cabbage. Leave in pan to cook first pancake in. Mix through. If there’s too much moisture, leaking then add a bit more flour.

• 9)

  Recommend using 2 pans so that you can cook the pancakes quicker. Get 2 pans on stove on medium to high heat. Add olive oil to one and use fat in other. Put oven on 100c to keep warm when cooking the next 2.

• 10)

  Roughly divide cabbage mixture into 4.

• 11)

  Add 1/4 of mixture into pan and pat down so that mixture is even and flat. Add another 1/4 to other pan and do the same.

• 12)

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

• 13)

  Once the pancake has cooked for approximately 8 minutes on one side flip to other side for 6 minutes. Put in oven to keep warm while you cook the rest of the pancakes.

• 14)

  Top with lots of kewpie mayo and kecap manis. Then sprinkle with spring onion, pickled ginger and nori.