Japanese-style charred spring onion pancakes

Method

• step 1

  Trim the spring onions, then finely slice half the green tops and set aside (see tips). Heat a large, dry frying pan over a medium-high heat and cook the whole spring onions for 2-3 mins undisturbed, then shuffle the pan – you should see some char marks on most of the onions. Continue to cook for 5 mins until charred, then set aside on a plate to cool.

• step 2

  Meanwhile cut the bacon rashers in half. Crack the eggs into a jug and beat. Tip the flour, baking powder and dashi into a large bowl and mix well. Roughly chop the cooled whole spring onions into 1/2cm pieces, add to the dry ingredients, then mix in the egg and 150ml water to make a thick batter.

• step 3

  Divide the oil between two small, non-stick pans (or heat all the oil in your largest pan) over a medium heat. Divide the batter between the hot pans (or ladle in two pancakes in one large pan). Arrange the bacon over the top of each and cook for 3-4 mins until golden brown underneath – lift one side up slightly to check using a spatula. Carefully flip and cook for 4-5 mins more until the bacon is golden and crisp, and the pancake is cooked through.

• step 4

  Meanwhile, pour the soy sauce into a small bowl, cut the lemon into wedges and squeeze some of the juice into the soy sauce to taste. Brush this over the tops of the pancakes and serve hot drizzled with okonomiyaki sauce and Kewpie mayo. Garnish with the green tops of the spring onions and bonito flakes (see tips) and serve with the extra lemon wedges for squeezing over and any remaining dressing on the side.