Okonomiyaki Zucchini Slice (Japanese × Australian)

Method

1. Preheat the oven to 180 °C (160 °C fan). Brush a 20×15 cm baking tin with a little of the oil and line it with baking paper.

   Add in this stepVegetable oil 2 ml

   oven

2. Coarsely grate the zucchini and lightly squeeze out the liquid. Shred the cabbage very finely and cut it into 2 cm lengths. Slice the spring onions and finely chop the pickled ginger.

3. In a large bowl, whisk the eggs, then add the flour, baking powder and dashi powder and whisk until there are no lumps.

   Add in this stepEggs 3Plain flour 65 gBaking powder 1 tspInstant dashi powder ½ tsp

4. Add the zucchini, cabbage, spring onion, pickled ginger, mozzarella and the rest of the oil, and stir with a spatula until evenly mixed.

   Add in this stepZucchini (courgette) 200 gCabbage 80 gSpring onions 2Pickled ginger (red or sushi ginger) 10 gMozzarella, grated 50 gVegetable oil 18 ml

5. Pour the batter into the tin, spread it level and lay the bacon over the top in a single layer without overlapping. Bake in the oven for 30 min, until the bacon edges are crisp and a skewer through the centre comes out clean.

   Add in this stepThin-cut bacon 80 g

   oven

6. Let it cool for 5 min, then spread over the okonomiyaki sauce and zigzag the mayonnaise across. Scatter generously with aonori and bonito flakes; the heat makes the flakes dance. Cut into squares and serve straight away.

   Add in this stepOkonomiyaki sauce (or tonkatsu sauce) 2 tbspMayonnaise 1½ tbspAonori (green seaweed flakes) ½ tspBonito flakes (katsuobushi) 2 g