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Okonomiyaki Savoury Pancake

Okonomiyaki Savoury Pancake

  • serves 1
  • 25 minutes
  • spend

Okonomiyaki literally means ‘grilled as you like it’, it is a delicious savoury pancake that is simple and quick to make on a teppan plate or in a frying pan. Very versatile, it can be made with many different ingredients to suit your own tastes. Osakan’s like their Okonomiyaki ingredients mixed together, whereas Hiroshima folk like it layered with extra cabbage and yakisoba noodles.

Ingredients

100g okonomiyaki flour
100ml water
1 egg
1/4 cabbage
1 spring onion
1 tbsp mayonnaise
1 tbsp okonomiyaki sauce
dried bonito flakes
aonori seaweed
pickled ginger
tenkasu tempura flakes
meat / seafood

How To Prepare

  1. Mix 100g okonomiyaki flour and 100ml water together and set aside.

  2. Chop cabbage and spring onion finely and add to batter mix. Add your chosen fillings.

  3. Add egg and mix the ingredients together. Take care not to overmix.

  4. Heat up a frying pan with a little oil. Pour okonomiyaki mixture into a round pancake shape in the centre of the pan. If using meat, start cooking your meat strips separate to the pancake.

  5. Once the underside of the pancake is brown in colour, add the cooked meat to the top and flip over to finish cooking. Press down on pancake with a spatula to make it an even thickness.

  6. When both sides of the okonomiyaki are golden brown, flip on to a plate and cut into slices like a pizza.

  7. Smother with lashings of okonomiyaki sauce and mayonnaise, sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger.

Tips and Information

- If you do not find Okonomiyaki Flour, use 2 cups of plain flour mixed with 1 1/2 cups of dashi or water.
- While the first side is cooking, try frying up some yakisoba noodles and flipping the pancake on to these when cooking the other side.
- Try laying streaks of bacon on the top before flipping sides.
- At the final stage, try breaking an egg on the top, covering with a wok lid to quickly steam-cook, and serving with a runny yolk.

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