Name: Okonomiyaki
Yield: Serves 1
Cuisine: United Kingdom
Ingredients: 1 tablespoon stock (konbu dashi if you have it, or vegetable stock); 15 g soft French yam (yamaimo), grated; topping of your choice (thinly sliced pork belly is traditional but unsmoked bacon works well. You can also use prawns, squid, cheese, tofu or anything you fancy. These are used raw and cooked in the process of making the okonomiyaki.); 120 g pointed or sweetheart cabbage, finely shredded; 4 spring onions, thinly sliced; 2 tablespoons water; 1 medium egg, lightly beaten; Japanese mayonnaise; aonori (green seaweed flakes); katsuo bushi (fermented dried bonito flakes); 1 tablespoon sunflower oil; ½ teaspoon baking powder pinch of sea salt; 1 teaspoon soft brown sugar; 40 g plain flour; okonomiyaki sauce

Preparation info

Serves
1

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Okonomiyaki means ‘as you like it’ and is a type of savoury pancake. Okan specialises in them and owner Moto described them to me in the terms below that can only be described as a love letter.

I grew up with this dish in Osaka.

The sweetie shop on the corner had a little griddle and they cooked a very simple okonomiyaki for the equivalent of 20p as a kids’ snack. It was a thin batter and processed ham but with a bit of sauce it was delicious. When I invited fr