Okonomiyaki with tonkotsu glazed bacon ribs
Tonkotsu glazed bacon ribs
75ml tomato ketchup
25ml Worcestershire sauce
25ml soy sauce
1 teaspoon American mustard
1kg bacon ribs on the rack
For the Tonkotsu whisk the ketchup, Worcestershire and soy sauce with the mustard.
Place the bacons in a roasting tin and fill the bottom with water. Cover with tinfoil and bake in a 180oc oven for about an hour or until tender. Remove foil and brush with a couple of tablespoons of the sauce. Cook for a further 20 minutes, glazing with the sauce twice. Remove from oven, brush with any remaining sauce and rest for 10 minutes. Remove the meat from the bones in strips then scrape off any of the excess.
Okonomiyaki
150g finely shredded sweetheart cabbage or inner heart of savoy ( about half a cabbage)
1 small onion, finely chopped
4 chopped scallions
25g grated ginger
1 clove garlic, minced
1 tablespoon toasted sesame seeds
2 eggs
125g peeled and coarsely grated potato, pressed through a sieve to remove excess moisture
50g plain flour
25g cornflour
1 tablespoon soy sauce
Oil for cooking
Cook the scallions, onion, ginger and garlic in a tablespoon of oil until soft. Cool. Whisk the eggs and mix in the cabbage, scallion mixture, sesame seeds, potato, and soy. Fold in the plain flour and cornflour to a thick mixture.
Form the mixture into 4 patties.
Cover the bottom of a large frying pan ( that will hold the patties or cook in 2 batches) with oil and when hot add the Okonomiyaki. Cook over medium high heat for about 3 minutes each side or until crisp and golden.
To serve
4 chopped scallions
1 tablespoon toasted sesame seeds
Mayonnaise
Place mayonnaise in a squeezy bottle.
Top the okonomiyaki with the bacon ribs.
Drizzle over mayonnaise and scatter over the scallions and sesame seeds.
