Easy Okonomiyaki

1. In a large mixing bowl, combine flour and stock with a pinch of salt and whisk till you get a smooth batter.

2. Add in the shredded cabbage and beaten egg. Mix well.

3. In a hot greased skillet, place about 5–6 tablespoons of the cabbage mixture, keeping it as round as possible (just like you would a pancake). Lower the heat and keep an eye on the bottom to make sure it doesn’t burn.

4. In the meantime, slice one strip of bacon into 4 one-inch pieces and place them on the topside of the cooking pancake. After about 2–3 minutes or until the bottom is nicely golden, flip the pancake. The bacon should now be on the underside, busily browning away. Cook another 2–3 minutes or until bacon and the rest of the pancake is cooked, crisp and golden brown.

4. Remove from the skillet, and top with mayonnaise and the bbq sauce mixture (bbq sauce with the Worcestershire sauce, see note below). Serve hot. Repeat with the rest of the batter.

Note: BBQ sauce can also be substituted with ketchup.