Okonomiyaki | Ene's Recipe Book

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Okonomiyaki

Okonomiyaki With Mayonaise

Per serving

Based on 3 ingredients with nutrition data.

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.

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.