Okonomiyaki Pancakes
Preparation info
Difficulty
Easy
Serves:
2-4
Appears in
My Street Food Kitchen
Published 2015
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.
Ingredients
250 g 9 oz 1⅖ cups 1 teaspoon 1 teaspoon 250 ml 9 fl oz 1 cup 3 350 g 12 oz 1 3 1½ tablespoons 60 ml 2 fl oz ¼ cup
- 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.
© 2015 All rights reserved. Published by Murdoch Books.