Japanese Pancake Okonomiyaki

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Serving: 2

Preparation time: 10 minute

Execution time: 15 minute

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.

Japanese Pancake Okonomiyaki

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
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