Charles Gutjahr

Melbourne, Australia

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Charles Gutjahr

Are you sick of okonomiyaki yet? Not me! Today I had a few different ingredients around today so this is quite a different recipe to what I posted the other day. I used wombok cabbage which is crunchier and more moist, spring onion instead of a brown onion, Amy's homemade kimchi, and some lovely fatty free-range bacon! This combination was particularly nice. Only problem is it didn't cook quite as well; it was a bit soft. I think I had too much liquid from the kimchi and wombok. I used 100ml of water like last time... perhaps it should be halved to 50ml? Try using as little water as possible while making sure the flour isn't dry. Ingredients: * 200g wombok / napa cabbage * 1 spring onion / Chinese shallot * 5mm slice of ginger * 75g flour * 50-100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * A really big spoonful of kimchi * Two rashers of streaky bacon, fat separated from meat * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. Then mix in all the vegetables and fried shallots into the paste, including the kimchi. Give it a good stir to make sure everything is coated. Finally break an egg on top and mix it through. Heat a frypan to a medium-high heat, and add the bacon fat (keep the meat for later). My induction cooktop has heat levels 1 to 9, I use 7 for this. Once the fat has rendered down, discard the pieces of fat leaving the oil coating the pan. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side. While it is cooking lay the bacon meat on top of the pancake, then flip over and cook another 8-10 minutes on the side with the bacon. I find it needs a bit more cooking on the bacon side to properly cook through. Serve it with the mayonnaise, okonomi sauce and shaved bonito on top. Eat!