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.
2

For the sauce mix ingredients by stirring until it’s smooth
3

Remove 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.
4

Bring 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.
5

Remove onto a plate and serve with the sauce and garnishes. Serve immediately