Cachapa Okonomiyaki (Venezuelan × Japanese)

Method

1. Blend about four-fifths of the corn with the egg, salt and corn flour for 30 sec into a thick batter, tip it into a bowl and stir in the remaining whole kernels.

   Add in this stepCorn kernels 300 gEgg 1Salt ½ tspPrecooked white corn flour 40 g

2. Add the shredded cabbage and sliced scallions (keep a little green for garnish) and fold gently so the batter stays airy, then leave for 5 min so the cabbage softens slightly into the batter.

   Add in this stepCabbage, finely shredded 120 gScallions 1.6

3. Heat the oil in a 20 cm pan on medium heat, pour in one serving of batter and shape it into a round about 18 cm across and 2 cm thick. Lay the bacon over the top and cook for 5 min, until the underside is golden and the edge has set.

   Add in this stepNeutral oil 2 tspThin bacon slices 4

   medium heat

4. Flip carefully with two wide spatulas (or turn it out onto a plate and slide it back) and cook the bacon side on medium-low heat for 5 min, until the bacon is crisp and no wet batter oozes when you press the side; that means the centre is cooked. Flip back so the bacon faces up, scatter over the mozzarella, cover and leave for 1 min 30 sec to melt. Repeat for each serving.

   Add in this stepShredded mozzarella 60 g

   medium-low heat

5. Slide onto a plate, brush with the sauce, zigzag the mayonnaise across, and finish with bonito flakes, aonori and the reserved scallion. Serve hot; the bonito flakes will dance in the heat.

   Add in this stepOkonomiyaki or tonkatsu sauce 3 tbspMayonnaise 2 tbspBonito flakes (katsuobushi) 4 gAonori (green seaweed flakes) 1 tspScallions 0.4