Japanese savoury pancake (Okonomiyaki)
Okonomiyaki is a traditional Japanese street food that can include almost any ingredient, some varieties are even topped with crispy bacon!. It’s a great way of using up any leftover vegetables in the bottom of your fridge and really quick to make.
Ingredients: (serves 2)
For the batter:
- 150g plain flour
- 2 eggs
- 150ml water
- 2 tsp soy sauce
- 1 tsp caster sugar
- 1 tsp baking powder
- 1 tsp sesame seed oil (optional)
For the mix:
(Any combination of vegetables work great but here are my suggestions)
- 1/2 cabbage (white, Chinese, hips, or sweetheart varieties all work well)
- 1 Sweet pepper
- 4 spring onions
- 1 carrot
- Broccoli stems, cauliflower leaves, green leaves (optional)
- 2cm ginger
- 2 cloves garlic
Toppings: (all optional)
- Tomato ketchup
- Mayonnaise
- Spring onions
- Sriracha hot sauce
- Nori Seaweed
Method:
- Start by making the batter: Place all ingredients in a large bowl and whisk until smooth.
- For the mix: Finely slice the cabbage, pepper, spring onions, and carrot and add to the bowl of batter.
- Grate or finely chop the ginger and garlic and add these to the bowl of batter.
- Mix everything well until combined.
- Heat a frying pan using a small amount of oil.
- Fill a ladle with the pancake batter mix and pour it into the pan, spreading it to cover as much as the pan as possible, creating an even layer of vegetables.
- Fry the pancake 3-4 minutes then flip and cook the other side for the same length of time.
- Once the pancake is golden and crispy, remove from the pan to a plate.
- Top the pancake with a variety of ketchup, mayonnaise, sliced spring onions, Sriracha hot sauce, and shredded nori.
Recipe courtesy of Rowen Halstead for #FoodSavvy Norfolk & Suffolk