Japanese-Style Okonomiyaki Pancakes With Candied Bacon
This Japanese-style okonomiyaki is the ultimate DIY dinner. You'll infuse your cabbage and carrot-packed pancake with chicken stock before pan-frying and topping with candied bacon. Drizzle over mayo and sweet-savoury brown sauce to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200ºC/ 180ºC (fan)/ gas 6
Dissolve your chicken stock mix in 90ml [110ml] [130ml] cold water
Combine your egg[s] with 70g [100g] [130g] flour and the chicken stock in a medium bowl – this is your pancake batter
Put the pancake batter in the fridge to rest
Add your smoked streaky bacon to a baking paper-lined baking tray (or two!)
Put the tray[s] in the oven for an initial 12 min or until golden and crispy
While the bacon is in the oven, peel (scrape the skin off with a teaspoon) and grate your ginger
Peel and grate your garlic
Squeeze the juice of the grated ginger into a small bowl
Remove the rested pancake batter from the fridge and add the grated garlic, grated ginger and 2/3 of the carrot & cabbage slaw mix (you'll use the rest later!)
Give everything a good mix up – this is your okonomiyaki pancake mix
Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat
Once hot, add the okonomiyaki pancake mix to the pan and cook for 3-4 min on each side or until golden, crispy and cooked through (use a wide spatula to carefully flip the pancake over) – this is your Japanese-style okonomiyaki pancake
Tip: Cooking for 3 or more? Make 2 pancakes!
While the pancake[s] are cooking, shred your spring onion[s] finely, lengthways
Combine half your honey (you'll use the rest later!) with your tomato ketchup, Henderson's Relish and a small pinch of salt – this is your cheats okonomiyaki sauce
Once the bacon has had an initial 12 min, remove the tray[s] from the oven and drizzle the remaining honey over the top
Return the tray[s] to the oven for a final 3 min or until crispy and caramelised – this is your candied bacon
Add the shredded spring onion and reserved carrot & cabbage slaw mix to the ginger juice with a drizzle of olive oil and toss until fully coated in dressing – this is your gingery slaw
Cut the Japanese-style okonomiyaki pancake[s] into 3 slices per person
Serve the Japanese-style okonomiyaki pancake slices stacked, then top with the candied bacon and the gingery slaw to the side
Drizzle your mayo and cheats okonomiyaki sauce all over
Sprinkle over the shimichi togarashi (can't handle the heat? Go easy!)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, egg, fish, mollusc, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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