Easy Okonomiyaki Recipe

Easy okonomiyaki

  • serves 2
  • Easy

These trendy Japanese savoury pancakes are popping up everywhere and are a brilliant way to use summer cabbage. This is a super-simplified version.

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Ingredients

  • plain flour 100g
  • egg 1, beaten
  • chicken stock 125ml, made up and cooled
  • hispi or sweetheart cabbage a 250g wedge, finely shredded
  • raw king prawns 100g, chopped
  • spring onions a bunch, white and green bits divided and shredded
  • vegetable oil for frying
  • streaky bacon 5 strips
  • pickled ginger drained and chopped to make 1 tbsp
  • sesame seeds

SAUCE

  • tomato ketchup 6 tbsp
  • Worcestershire sauce 2 tbsp
  • soy sauce 1 tbsp
  • mirin 1 tbsp
  • caster sugar 1 tbsp
  • Dijon mustard 1 tsp
  • garlic powder a good pinch

Method

  • Step 1

    Mix all the sauce ingredients together. Put the plain flour in a large bowl. Whisk in the egg and the cooled chicken stock to make a batter. Season.

  • Step 2

    Stir in the cabbage, prawns and white spring onion bits. Heat a good coating of oil in a non-stick frying pan. Tip in the batter mix and press down with a spatula so it fills the pan.

  • Step 3

    Cook on a medium heat until the underside is golden and cooked through and it has set enough to turn. Slide it onto a plate, uncooked-side up, then add the strips of bacon to the top. Put the frying pan over the plate and use the plate to turn the pancake, uncooked-side down, back into the pan. Keep cooking, pressing down with a spatula until the inside is cooked and piping hot (you can test this with a metal skewer.)

  • Step 4

    Serve bacon-side up, drizzled with the sauce and sprinkled with ginger, sesame seeds and spring onion greens.

Check out more of our Asian street food recipes

Chinese Soup Dumplings (Sheng Jian Bao)

Nutritional Information

  • Kcals 647
  • Fat 19.2g
  • Saturates 5.9g
  • Carbs 79.2g
  • Sugars 34g
  • Fibre 7.9g
  • Protein 35.4g
  • Salt 5.4g
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