PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Okonomiyaki Japanese Pancake

Servings
1
Prep
10 m
Cook
10 m

Recipe By: Dylan Vickers-Fukakusa

Okonomiyaki is an iconic savoury Japanese street food pancake. Loaded with heaps of vegetables & topped with the protein of your choice, it's a very versatile dish! That's why it gets the name Okonomiyaki. “Okonomi” means “what you like” and “yaki” means grilled.

Ingredients

30 g plain flour
1 pc egg
50 g cabbage, cut into a small dice
2 TBSP tenkatsu (substitute rice bubbles)
1 slice bacon
50 ml dashi
1/2 TBSP beni shoga (red pickled ginger), sliced thinly
1 TSP vegetable oil
1/4 TSP baking poweder
1 pinch salt
- - For Garnish:
1 TBSP katsuobushi
1 pc spring onion, sliced
2 TBSP kewpie (Japanese mayo)
2 TBSP okonomiyaki sauce
1/2 TSP ao noriko

Directions

1

Lightly mix all of the batter ingredients together until combined, but be careful not to overmix the batter, as it will make the flour turn tough.
2

Heat a heavy-bottomed skillet over medium-low heat. Place 1 tsp of vegetable oil into the pan. Add in the pieces of sliced bacon. Fry for 1-2 minutes on each side until it has lightly browned. Don’t overbrown it at this point, as it will continue to darken a little as the pancake cooks.
3

Pour the batter into the pan. Using a spatula, gently spread the batter into the pan until it’s about 12-14cm in diameter. While the pancake cooks, use the spatula to push the edges of the pancake in towards the center. We want the edges to remain as equally thick as the middle and not taper.
4

Cook the pancake for 2-3 minutes until it is firm enough to insert the spatula halfway underneath the pancake without it feeling like it might break, the surface should be an even golden brown. When it feels firm enough, flip it over with a spatula and cook it for 2-3 minutes until it’s golden brown on both sides.