Okonomiyaki Pancakes

Preparation info

  • Difficulty

    Easy

  • Serves:

    2-4

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

It’s a mouthful to pronounce but okonomi means ‘as you like it’. This dish is sometimes called Japanese pancake or pizza. Numerous ingredients are added to the standard base of egg, cabbage and onion: seafood, pork, noodles or other vegetables. But you can make it as simple or as complex as you like. Sold at street markets or at restaurants with tabletop griddles, it’s a soul-satisfying and inexpensive dish to prepare. After being seared and flipped, it gets a drizzling of mayonnaise and tonkatsu sauce and a scattering of pickled ginger and seaweed.

Preparation: 15 Minutes
Cooking: 10 Minutes

Ingredients

  • 250 g (9 oz/1⅖ cups) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 250 ml (9 fl oz/1 cup) cold dashi or vegetable stock
  • 3 eggs
  • 350 g (12 oz) green cabbage, coarsely chopped
  • 1 potato or small sweet potato, peeled, grated, liquid squeezed out
  • 3 spring onions (scallions), finely chopped, plus extra, to serve
  • tablespoons chopped pickled ginger
  • 60 ml (2 fl oz/¼ cup) sesame oil, for frying
  • Japanese Kewpie mayonnaise, Tonkatsu sauce, shredded nori and pickled ginger, to serve

Method

Put the flour, baking powder and salt into a large bowl. Add the stock and eggs and whisk until well combined. Add the cabbage, potato, spring onion and ginger and combine well.

Heat two frying pans over medium heat and pour a thin coating of sesame oil onto the bottom of each. Divide the pancake mixture between the pans and spread it across the pan. Cook for 5 minutes or until golden and crisp. Place a plate on top of the pan and hold on to it tightly as you invert the pancake onto the plate. Slide the pancake, cooked side up, back into the pan and cook the other side, adding a little more oil if necessary.

Serve hot with a dollop of mayonnaise and a drizzle of tonkatsu sauce, topped with a scattering of spring onions, shredded nori and pickled ginger.