Okonomiyaki
By OcadoLife
Published on 03 May 2022
Get your hands on some squeezy mayo to get the authentic zigzag lines on top of this Japanese-style pancake recipe. Looking for more Japanese recipes? Look no further.Time and servings
45 minsTotal time
5Servings
45 minsCooking time
Ingredients
- 220 g of plain flour
- 2 tsp of baking powder
- 4 medium eggs, yolks and whites separated
- 30 g of sushi ginger, finely sliced
- 400 g of soft white cabbage or spring greens, shredded
- 185 g of unsmoked streaky bacon, cut in half horizontally
- 4 tbsp of sunflower oil
- 3 tbsp of tomato ketchup
- 1 tbsp of worcester sauce
- 4 tsp of honey
- 2 tsp of soy sauce (or oyster sauce)
- 5 tbsp of mayonnaise
- 3 spring onions, sliced
- 1 sprinkle of nori (optional)
- 1 sprinkle of shichimi togarashi (optional)
Method
Step 1
First make the okonomiyaki sauce by combining the ketchup, worcester sauce, honey and soy (or oyster) sauce. Set aside.Step 2
Mix the flour and baking powder together in a bowl. Whisk the water and egg yolks together in a jug, then pour into the flour, whisking quickly. Add the ginger and cabbage and stir to coat.Step 3
Whisk the egg whites to soft peaks, then gently stir a quarter of the whites into the batter, before carefully adding the rest.Step 4
Brush a frying pan with oil and put over medium heat. Add a ladle of batter to the pan and lay four bacon pieces on top. Cover and cook for 4-5 mins; flip the pancake and cook for another 4 mins. Remove from the pan and keep warm while making the rest of the pancakes.Step 5
Spread each pancake with 2 tbsp okonomiyaki sauce, then top with mayo, spring onion, seaweed and spice mix, if using.