Okonomiyaki

Method

Whisk together flour, eggs, dashi, baking powder and salt until smooth, then fold in the cabbage, spring onions and bacon until well combined. Heat oil in a large non-stick frying pan over medium heat and pour in half the batter, spreading it into a circular pancake about 1 cm thick. Cook for 5-6 minutes until the base is golden, then carefully flip and cook the other side for another 4-5 minutes until cooked through. Repeat with the remaining batter. Drizzle with okonomiyaki sauce and Japanese mayonnaise in a crosshatch pattern, then top with bonito flakes and aonori powder before serving hot.