Okonomiyaki

SERVES 6 PREP TIME 25 MINUTES + STANDING + REFRIGERATION TIME COOK TIME 2 HOURS 5 MINUTES

⅓ green cabbage (500g), sliced thinly

1 teaspoon fine sea salt

6 eggs

1 cup (250ml) instant dashi stock

½ cup (75g) cornflour

½ cup (75g) plain flour

2 trimmed corn cobs (500g), kernels cut and reserved

6 green onions, sliced thinly, white and green parts kept separate

1 tablespoon sesame oil

4 rashers streaky bacon okonomi sauce, Kewpie mayonnaise, bonito flakes and seaweed furikake, to serve

1 Place cabbage in a large bowl; sprinkle with salt. Using your hands, mix until cabbage is well coated in salt. Set aside for 30 minutes to release liquid from cabbage; squeeze out and discard liquid.

2 Meanwhile, whisk eggs in a large bowl until lightly beaten. Add dashi stock and whisk to combine. Whisk in flours until smooth. Refrigerate for 20 minutes.

3 Grease and line a 6.5-litre (26-cup) slow cooker with two large pieces of baking paper, ensuring there is enough excess paper to enable easy removal of the okonomiyaki.

4 Carefully pour the batter through a fine sieve into the bowl with the cabbage. Add the corn kernels, white part of the green onion and sesame oil; mix until well combined. Transfer mixture to lined cooker and smooth surface. Gently layer bacon rashers on the surface, pressing in lightly. Cover cooker with a clean tea towel, then place lid on top. Cook, covered, on HIGH for 2 hours or until cooked through.

5 Preheat grill on high. Using the paper, carefully lift the okonomiyaki from the cooker to an oven tray. Grill okonomiyaki for 3-5 minutes or until golden. Transfer to a platter.

6 To serve, drizzle okonomiyaki with okonomi sauce and mayonnaise; scatter with sliced green onion tops, bonito flakes and furikake. Cut into pieces to serve.

Not suitable to freeze.