Japanese okonomiyaki gets the waffle treatment with these bacon and cabbage-filled waffles sprinkled with bonito flakes.
Due to quantities, split the okonomiyaki waffle recipe and do two batches.
For the okonomiyaki waffles, core then very finely slice the cabbage and spring onions, wilt in a very large frying pan with the sake and mirin, drain off any excess liquid, set aside to cool. Combine flour baking powder, stock, oils, eggs and salt, pepper and shichimi in very large bowl mix to a smooth batter. Fold in the cabbage and onions, cut the bacon into very fine strips and fold in, along with roughly chopped beni shoga ginger. Spray preheated waffle iron with canola oil, drop in ¾ cup of okonomiyaki mix and cook until crispy, keep warm in an 80°C oven on paper towel lined trays while the next waffles cook.
For the okonomiyaki sauce, add all ingredients to a small saucepan, and heat gently, stir to combine, taste, adjust flavours then cool, add some more water if the sauce thickens too much on cooling, it needs to have body, but still be pourable. Pour into a squeeze sauce bottle fitted with a fine nozzle.
For the Japanese style mayonnaise, add the vinegar stock, sugar and salt to a small saucepan, boil to reduce to around 4 tbsp of liquid and set aside to cool. Start gently whisking 2 egg yolks and the Dijon, and slowly stream in half a cup of rice bran oil while whisking. Pour a tablespoon of vinegar mix then continue to mix in the oil until round ¾ of a cup have been added, and another yolk if needed and whisk gently to combine, then stream in another ¾ cup of oil stopping occasionally adding a tablespoon of vinegar mix as needed. Adjust flavor by adding sugar, salt, more Dijon or more vinegar etc. Thin to a more pourable consistency with additional dashi stock, pour into a squeeze bottle fitted with a fine nozzle.
For the toppings, finely slice the green parts of the spring onions and place in a bowl ready for garnishing.
To assemble, place waffle on a plate squeeze on thin drizzles of okonomiyaki sauce and mayonnaise across the waffle, then sprinkle on the spring onions and bonito shavings and top with beni shoga.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
Trending This Week