Directions

To Prep

1. Pour flour into a large mixing bowl. Make a well in the centre. Add in water and whisk into a smooth, runny paste. Cover with cling wrap and allow to rest in the fridge for about 30 mins. Meanwhile, chop up the vegetables.
2. In a sauce pan or small pot, combine all the okonomiyaki sauce ingredients and allow to simmer on low heat for about 1 min, stirring constantly to ensure the sauce does not burn. Remove from heat and allow to cool.

To Cook

1. Remove the batter from the fridge and crack in 4 eggs. Whisk to combine. Add in cabbage, mushrooms and ¾ of the spring onions. In a large pan, add about 1 tsp oil and ladle in ¼ of the batter. Spread the batter into a circle. Make a small well in the centre. Cook for about 2-3 mins or until the pancake has browned underneath (keep checking to make sure it’s not burning). Just before flipping, break an egg into the centre and top with 3 rashers of bacon. Using two spatulas, flip the pancake and cook for a further 2 mins or until golden brown.
2. Transfer the pancake to a serving plate. Repeat the process until the remaining batter has been used. Add dried anchovies to the pan and cook for about 1 min or until crispy.
3. Brush okonomiyaki sauce generously on top of each pancake. Squeeze kewpie mayonnaise on top and sprinkle with remaining spring onions, crispy anchovies and pickled ginger. Enjoy!