Okonomiyaki with Avocado

Whisk together all the ingredients for the okonomiyaki sauce and set aside.

In a large mixing bowl, combine the eggs, flour, baking powder, salt, soy, sesame oil and whisk to combine then mix through the shredded cabbage.

Roughly chop half of the pickled ginger and combine it into the cabbage/egg mix and combine well. Place a non-stick frying pan over a high heat.

Add half the oil and when hot, add half the cabbage mix to the pan spreading it out about 2cm thick. Lay half the bacon over the pancake, turn the heat down to medium and cover the pan with a lid.

Cook for approx. 2 minutes then carefully flip the okonomiyaki and cook covered for another 2 minutes. Gently slide onto a plate, keep warm and repeat with the rest of the mixture.

To serve, spoon 3 tbsp of sauce over each okonomiyaki then drizzle the kewpie mayonnaise back and forth in a thin stream all the way across the pancake. Use a skewer to drag across the mayonnaise lined back and forth to form a pattern then distribute half the remaining pickled ginger, thinly slice green shallots, bonito and sesame seeds.