Okonomiyaki is a very popular Japanese cabbage pancake from Hiroshima and Osaka. It is fried and then smothered in a lip-smacking okonomiyaki sauce, then drizzled with mayonnaise and sprinkled with dried tuna flakes.
This recipe, another delightful creation from Anne’s kitchen, was made using a perfectly imperfect savoy cabbage from our Onperfekt box - proving that even the "imperfect" can lead to delicious results!
Japanese Okonomiyaki Pancakes
Makes 2 pancakes
200g cabbage
1 small carrot
2 spring onions
1 tbsp sushi ginger
120g flour
½ tsp baking powder
120ml vegetable or chicken stock
½ tsp salt
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
2 eggs
For the okonomiyaki sauce:
4 tbsp ketchup2 tbsp soy sauce1 tbsp mirin
1 ½ tbsp sugar1 tbsp white wine vinegar½ tsp fresh ginger, grated½ tsp mustard1 garlic clove, crushed
To serve:
Mayonnaise
Black and white sesame seeds
Start by making the Okonomiyaki sauce: Put all the ingredients into a small saucepan, add 2 tablespoons of water and bring to the boil. Cook for 10 minutes until the sauce has thickened. Set aside until needed.
Roughly chop the cabbage, grate the carrots (no need to peel them), trim and slice the spring onions and finely chop the sushi ginger. Put everything into a bowl.
Add the flour, baking powder, stock, salt, sugar, soy sauce, sesame oil and eggs to the bowl with the vegetables and mix to combine.
Heat 1 tablespoon of sunflower oil in a 20cm frying pan, add half the batter and form a disc approximately 20 cm in width and 1.5 cm in height.
Fry the pancake for 4 minutes on one side until golden, flip and cook for another 4 minutes on the other side.
Slide the pancake onto a plate, brush the top with some Okonomiyaki sauce, drizzle with mayonnaise and sprinkle with sesame seeds.
Repeat with the remaining batter to make a second pancake.
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