Okonomiyaki with Cabbage and Bacon

1. 1 White cabbagepack 1.2 kg ≈ $2.40 165 g
2. 2 Wheat flour 55 g
3. 3 Eggspack 10 pcs ≈ $1.89 2 pcs
4. 4 Baconpack 200 g ≈ $2.91 45 g
5. 5 Green onionspack 50 g ≈ $1.30 20 g
6. 6 Ketchup 20 g
7. 7 Soy sauce 10 ml
8. 8 Honey 5 g
9. 9 Mayonnaise 15 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thinly shred the cabbage, slice the green⁵ onions, and cut the bacon⁴ into strips.

2. Mix the eggs³, flour, salt, and 50 ml water into a thick batter with no dry lumps.

3. Add the cabbage and green⁵ onions, and stir until the vegetables are evenly coated in batter.

4. Heat a skillet with oil, spread the mixture into a thick pancake, and arrange the bacon⁴ on top.

5. Cook covered for 7–8 minutes over medium heat until the bottom is browned.

6. Flip the pancake and cook for another 6–7 minutes until the center is set and the bacon⁴ is browned.

7. Mix the ketchup, soy sauce, and honey, brush over the hot pancake, and top with mayonnaise.