Okonomiyaki
Okonomiyaki With Mayonaise
Method
- Mayonnaise
- Ensure the ingredients are at room temperature.
- Place a folded damp cloth under the bowl to prevent it slipping during whisking.
- Whisk the yolks, 3 teaspoons lemon juice, or vinegar, salt and pepper together.
- Add a few drops of oil to begin with, whisking in a circular motion. Gradually whisk in a third, about 60 millilitres of the oil, drop by drop. Ensure the mixture has emulsified after each addition.
- Gradually pour in the remaining oil in a thin, steady stream while continuing to whisk in a circular motion.
- When all the oil has been absorbed, adjust the flavourings. If the flavour is correct but the mix-_ is too thick, dilute the mayonnaise with a little warm water until the consistency is correct.
- Cover with cling wrap and refrigerate. Note: If the mayonnaise curdles during preparat-c-preperation take a clean bowl, whisk an extra egg yolk into smooth paste and slowly add it to the curdled Whisk well after each addition of egg yolk.
- Okonomiyaki
- Sift flour, baking powder and salt into a large bowl.
- Make a well in the centre and add the egg. Then add the water gradually and mix to a smooth batter using a wooden spoon.
- Stir in cabbage, onion, potato, bean shoots and pickled ginger, and allow to stand for 15-20 minutes.
- Fry the bacon in a non-stick frying pan until lightly brown and crisp, drain on absorbent paper and place in a warm oven.
- Wipe out the frying pan and add half the oil and heat over medium heat. Add half the batter mixture to the frying pan and spread out to a 14-centimetre diameter
- Cook the pancake until golden brown on the base and beginning to set on the surface (6-8 minutes). Turn and cook for a further 6-8 minutes or until cooked through.
- Keep warm in the oven and cook the remaining pancake mixture.
- Top the okonomiyaki pancake with half the bacon and drizzle with the mayonnaise and okonomi sauce (or Japanese soy sauce). Garnish with chopped spring onions and pickled ginger.
