Okonomiyaki (Japanese Savoury Pancake)
Traditional Japanese pancakes served with a tasty okonomiyaki sauce.
- 30 mins
- 1-2 Servings
Japanese Savoury Pancake
For 12 small portions
- 400g cabbage (white or green)
- 4 spring onions
- 4 large eggs
- 4 tbsp vegetable oil
- 165g tinned sweet corn
- For Okonomiyaki Mixture:
- 400ml plain flour
- 2 tsp baking powder
- 300ml dashi stock (or add 1tsp dashi powder to 300ml of water)
For the Sauce:
- 3 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tbsp Yutaka Organic Tamari Soy Sauce
- 1 tbsp Yutaka Mirin
- ½ tsp agave syrup (or clear honey)
- 100g mayonnaise
- 3g katsuobushi (bonito flakes), optional garish
- ½ sheet of Yutaka Nori, torn into small pieces.
- To make the okonomiyaki pancake mixture, sieve the flour and baking powder into a bowl and add dashi slowly to break any lumps of flour. Leave the mixture to rest for 15 mins in a fridge.
* don't stir too much because it becomes doughy in texture.
- Chop the cabbage and spring onion finely.
- For the sauce, combine ketchup, worcestershire sauce, soy sauce, mirin and agave syrup in a small mix bowl. Set aside.
- Add the eggs to the cabbage, spring onion in the large bowl, mix well.
- Add the cabbage mixture then stir gentry.
- Heat the large frying pan with high heat. When hot, spread the pan with oil. Spoon the mixture into the frying pan.
* making small portions, so it is easy to turn over. Repeat to make about 12 okonomiyaki. (3 for a portion
- Reduce the heat to medium, put your favourite toppings on the surface of the mixture then wait until the bottom turns brown.
* don't press down on the okonomiyaki or they will become hard and may not cook well.
- Turn over the mixture, cook for 4-6 mins.
- When the topping is cooked well, turn it over again.
- Spread the sauce, and mayonnaise, on top then sprinkle with katsuobushi and enjoy katsuobushi dancing on the okonomiyaki. Sprinkle the nori for extra flavour.