Instructions

• To make the tonkatsu sauce, mix the tomato sauce, oyster sauce, Worcestershire sauce, and sugar. Divide the sauce in half, reserving one half for serving. Set aside until required.
• To make the batter, in a large bowl, combine the flour, egg, water, and shichimi togarashi (if using). Whisk until smooth, then set aside until required.
• Thinly slice the spring onion, keeping the white ends for the batter and the green end for garnish.
• In a separate large bowl, add the sliced cabbage and salt. Stir to mix the salt through the cabbage, then add the spring onion, pickled ginger, and garlic.
• If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C) and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 14 for information on Weber Slate Griddle settings.
  Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C-250°C) and preheat as directed.
  Prepare the barbecue for cooking using a hotplate over direct medium-high heat (210°C-250°C) and preheat as directed. Refer to Step 14 for information on Weber Q settings and set up methods.
• Stir the cabbage mix through the batter.
• Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Place half the bacon on the griddle in the area where you plan to cook the pancake. Top with half of the pancake mixture, shaping it into a circle, but be careful not to squash the cabbage, as doing so will make the pancake dense.
  Once the barbecue has preheated, place half the bacon on the hotplate in the area where you plan to cook the pancake. Top with half of the pancake mixture, shaping it into a circle, but be careful not to squash the cabbage, as doing so will make the pancake dense.
  Once the barbecue has preheated, place half the bacon on the hotplate in the area you where plan to cook the pancake. Top with half of the pancake mixture, shaping it into a circle, but be careful not to squash the cabbage, as doing so will make the pancake dense.
• Repeat to create a second pancake.
• Leave the pancakes to cook for 4 to 5 minutes, or until the underside is deep golden and the bacon is crispy.
• Flip and cook for a further 5 to 7 minutes, or until both sides of the pancakes are deeply golden.
• Once both sides are deep golden, baste the bacon side with tonkatsu sauce, flip, and cook for 60 to 90 seconds, or until the tonkatsu has caramelised. Then baste the top side of the pancake with the tonkatsu sauce, flip, and cook for a final 60 to 90 seconds.
• Once the pancakes are cooked through and beautifully caramelised, remove them from the barbecue.
• To decorate the pancakes, give them a final generous glaze with the tonkatsu sauce, drizzle with mayonnaise, and top with bonito flakes (if using), pickled ginger, spring onion, and nori. Serve immediately.
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