Okonomiyaki
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
Making okonomiyaki at home is easier than you might think, and this Japanese savory pancake has become one of my favorite quick weeknight dinners. The beauty of this recipe is that it comes together in just thirty minutes from start to finish, and you probably have most of the ingredients in your kitchen already. What I love most is how the cabbage provides wonderful fiber and vitamins while keeping the whole dish light and healthy. The dashi stock gives it an authentic umami depth that makes it taste like you've spent hours on it, when really you're just mixing, cooking, and enjoying. Topped with juicy prawns and tangy sushi ginger, it's comfort food that feels a bit fancy but couldn't be simpler to make.
Ella x
Ingredients
- 100 gramsplain flour
- ¼ tspbaking powder
- ½ tspsea salt
- 150 mlsdashi (or fish vegetable stock)
- 2british blacktail medium free range eggs
- 300 gramswhite or pointed cabbage or winter greens, finely shredded
- 3salad onions, very thinly sliced
- 3 tbspvegetable oil
- 100 gramscooked, peeled prawns
- 1 tbspsushi ginger, to serve
Detail level
Instructions
- 1
In a large bowl, combine the flour, baking powder and salt. Whisk in the dashi or stock and eggs together. Stir in the cabbage and most of the salad onions, until thoroughly combined.
- 2
Put half the vegetable oil into a nonstick frying pan with a lid and warm over a medium heat. Pour in half the batter in a neat round shape about 15cm in diameter – don’t flatten it out, as okonomiyaki should be thick.
- 3
Place half the prawns on top so they sit in the batter, cover the pan with a fitted lid and cook for 3-5 minutes until the bottom is set and golden. Carefully turn over, place the lid back on top and cook for a further 3-5 minutes until the prawns are piping hot and the surface is golden. Check the pancake is completely cooked through and if not, cook for another minute on each side.
- 4
Slide the pancake onto a plate and drizzle over some mayonnaise and the okonomiyaki (or tonkatsu) sauce. Top with half the remaining salad onions. Serve immediately with half the pickled ginger on the side. Cook the second pancake in the same way.
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