Okonomiyaki (japanese savoury pancake)
“Okonomiyaki” translates as “what you like, fried”, so obviously it’s awesome. It’s one of my favourite dishes, and is an awesome way to use up stuff that’s starting to go bendy in the fridge. This recipe is adapted from Adam Liaw’s cookbook Two Asian Kitchens, which I highly recommend.
- 220g plain flour
- 60g potato flour or cornflour
- 200ml dashi (a kind of miso-like stock – easy to find in Asian groceries)
- 2 eggs
Mix all these things together.
- 3-400g roughly chopped cabbage
- 20g pickled ginger
- 160-200g of The Things You Like
This is the fun part. Adam Liaw’s recipe calls for 100g of raw peeled prawns and 60g of cheddar cheese – which sounds kind of weird but is excellent. I’m partial to pickled baby octopus and mushroom. Chicken and mushroom is good too. Just whatever you feel like. Add this mix to your batter.
This amount of mix will make three or four reasonable sized okonomiyaki, or two really big ones. It’s plenty for 3 people. Put some vegetable oil in a frying pan, and add half the mixture (for two okonomiyaki, or a quarter if you want to make smaller ones). Spread it out into a circle and cook for about 7 minutes, or until the base is brown. Flip it over and poke some holes in the top to let steam out. Cook for another 5 minutes, or until cooked through. Repeat until all your mix is gone.
- okonomiyaki sauce
- Kewpie mayonnaise
- dried bonito flakes
- powdered seaweed