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Japanese Pancake Okonomiyaki
- Servings
2 - Prep
10 m - Cook
15 m
Recipe By: Chef Ha Nguyen
This Japanese pancake okonomiyaki is simple to make. You can change flavours and textures with fresh squid or prawns. Garnish with bonito flakes and kewpie mayo.
Ingredients
- 4-5 tasp Flour
- 1 pcs Egg, lightly beaten
- 100 ml Water or milk or cooled fish stock, vegetable, chicken or dashi stock
- 4-5 pcs Water chestnut or grated baby potato
- 1.5 cups Cabbage
- 2 pcs Spring onion, chopped
- optional . Ginger, mirin and soy
- to taste Salt and pepper
- 100 g Prawn, squid, octopus or bacon
- . . For the sauce (2 tasps tomato ketchup, 1 tasp HP sauce, 1 tasp Worcestershire sauce, 1 tsp mirin, 1 tsp honey, 1/2 tsp vinegar)
- . . For ganish mayo, bonito, seaweed and spring onion
Directions
-
1
Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without over mixing. Add the water chestnut, season with a little salt and white pepper, cover and rest for at least an hour.
-
2For the sauce mix ingredients by stirring until it’s smooth
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3Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen optional fillings. Stir to thoroughly coat the mix in the batter.
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4Bring the pan with a thin layer of oil to medium heat. Pour the mixture into the pan, keeping them pile up in the centre. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins. You can use a lid to trap the heat so it cooks faster. Test to see if it’s ready by sticking a knife or spoon into the middle to see the centre is cooked.
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5Remove onto a plate and serve with the sauce and garnishes. Serve immediately
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Printed From otaokitchen.com.au 05/10/2025