Marie Claire AU 201906

GU

TT

ER

CR

ED

IT

HIROSHIMA-STYLE OKONOMIYAKI

MAKES 2, SERVES 4

1 Whisk flour, dashi and 1 egg to form a thin batter.

In a separate bowl, toss cabbage, bean sprouts,

sweet corn, half of the spring onions and half of the

beni shōga. Set a large cast-iron frying pan on

medium-high heat and add a little oil, spreading into

a thin layer with a spatula. 2 Use a ladle to pour

2 pancakes into the frying pan, reserving a third of

the batter. Top each pancake with cabbage mixture,

then drizzle the remaining batter on top of each

cabbage pile. Press down on the cabbage pile to

flatten slightly, and cook for 5 minutes. Top each pile

with 3 rashers of bacon, press down, then flip so the

bacon is on the bottom. Press down again. 3 Stir-fry

squid in a separate space in the pan and add the

noodles on top of squid. Toss together with a third of

the okonomi sauce, then gather into a circle the same

diameter as each pancake. Transfer pancake-cabbage

pile to the top of each circle of noodles and cook for

5 minutes or until noodles are crisp on the bottom.

4 Fry 2 eggs in the pan – break the yolk or keep

intact. Transfer eggs to the top of each okonomiyaki,

cover in okonomi sauce, mayo, aonori, sesame

seeds, remaining beni shōga and spring onions

and katsuobushi. Enjoy straight from the pan.

100g plain flour

120ml dashi (cooking stock)

3 eggs

½ hispi cabbage or flat

cabbage, finely chopped

100g bean sprouts

150-200g tin of sweet corn,

drained

4 spring onions, thinly sliced

40g beni shōga (pickled ginger)

vegetable oil

6 rashers streaky bacon

200g prepared squid, scored

and cut into 1cm-wide strips

2 portions fresh yakisoba/

egg noodles (or dried

noodles, parboiled)

about 150ml okonomi sauce

Kewpie mayo as needed

a few pinches of aonori and

sesame seeds, plus a handful

of katsuobushi (dried tuna)

TOKYO

CALLING

Eating in Japan is an art form.

Elevate your game with everyday

masterpieces from Japanese

soul-food chef Tim Anderson