Recipe
Quick Okonomiyaki
10 March, 2022
Ingredients:
Serves 2-4
- 1/3 sweetheart (hispi) cabbage
- 1 spring onion (scallion)
- 100g plain (all-purpose) flour
- 1/4 baking powder
- 1 tsp sugar
- 2 eggs
- 4 tbsp water
- 1/4 tsp dashi powder
- 1 large pinch of salt
- 15-20g pickled ginger
- 2 tbsp bonito flakes (optional)
Method
01
Rinse cabbage and scallions. Thinly slice cabbage and add to a medium-large mixing bowl. Thinly chop scallions and add to the same bowl.
01
Thinly slice your cabbage. A mandolin makes quick work of those pesky leaf balls.02
Thinly chop scallions.02
Add dry ingredients and eggs to bowl. Mix well but not too much.
03
Pour oil into a non-stick or well seasoned frying pan over medium-low heat and spoon in your batter.
03
Veggies, drys, and eggs. In a bowl.04
Spoon in your batter.04
Using a wooden spoon or spatula to tidy up the edges of the pancake. Push any stray bits of cabbage or batter toward the middle so it's nice and round. Cook for about 8 minutes.
05
Carefully and confidently flip the pancake then continue to cook for another 8 minutes or until both sides are a golden brown (you will need to lift up the pancake to check).
05
Using a wooden spoon or spatula to tidy up the edges of the pancake.06
Carefully, yet confidently, flip the pancake.06
Serve onto a plate and liberally cover with tonkotsu sauce and kewpie mayo before garnishing with bonito flakes and pickled ginger.