for the batter:
100g okonomiyaki flour
100ml water
1 egg
1/4 cabbage
1 spring onion
toppings:
meat / seafood toppings of your choice-we suggest bacon, shrimp, or squid
to serve:
mayonnaise
okonomiyaki sauce
dried bonito flakes
aonori seaweed
pickled ginger
tenkasu tempura flakes
Chop the cabbage and spring onion into fine pieces and add to batter mix.
Add the egg and mix until everything is evenly combined. Take care not to over-mix, or this will result in a tough and chewy pancake.
Heat up a frying pan or hotplate with a little oil on medium high heat. Pour the okonomiyaki batter into a round pancake shape in the centre of the pan. If using meat, start cooking your meat strips separate from the pancake. Cook the pancake for 3-4 minutes until the bottom is light brown.
Once the bottom of the pancake is cooked, add any toppings to the top and flip over to finish cooking. Do not press down with a spatula or the pancake will not be light and fluffy. Cook for a further 3-4 minutes and remove from the pan when finished.
Smother with lashings of okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger.
- If you cannot find okonomiyaki Flour, use 100g of plain flour mixed with 2g of dashi stock powder and 1 tsp of baking powder.
- While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake on to these when cooking the other side for Hiroshima style okonomiyaki.
- During the final stage, try breaking an egg on the top of the pancake, then cover with a wok lid to quickly steam-cook. Serve when the yolk is slightly runny.
