Bundaberg Lunchbox owners Paul and Bronwyn Durston's easy, go-to dish is okonomiyaki, Japanese savory pancakes.
Their lives revolve around food, and even after the toughest day in the kitchen at their shop they still enjoy creating great dishes from quality-local produce.
One of the go-to dishes the couple enjoys making is okonomiyaki, Japanese savory pancakes, in which they use locally-grown cabbage purchased from Bundaberg suppliers, and mushrooms grown at Moore Park Beach.
Des Barritt from Barritt's Butchery supplies the finishing touches for the dish with one of his signature specialities, wood-smoked bacon, and the couple recommend the pancakes as a starter, but added they even enjoyed them as a delicious meal course.
Ingredients
- 5 eggs
- 1/2 cup of stock
- 1 1/2 cups of plain flour
- 1 cup of shredded cabbage
- 1 small carrot, grated with excess water squeezed out
- 2 mushrooms, finely chopped
- 3 spring onions, roughly chopped, set some aside.
- 2 rashers of wood-smoked bacon
- 1/3 cup of grated tasty cheese
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Kewpie mayonnaise
- Kecap manis
Method
- Mix flour, 3 eggs and stock together.
- Add remaining ingredients until the pancake mixture looks like thickened cream.
- Place pancake mixture in batches on to a heated pan, and cook for 5-7 minutes each side, or until brown.
- Cheesy bacon omelette
- Whisk remaining eggs until well combined.
- Roughly chop bacon and add to the egg mix with grated cheese.
- Cook in a small pan over a medium heat until firm.
- Place bacon omelette on the Japanese savory pancakes, and garnish with any remaining spring onions.
- Dress with Kewpie mayonnaise, and Kecap manis.
- Other recipes: Easy pickled beetroot
