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Okonomiyaki pancake


Serves: 1
timePrep time: 15 mins
timeTotal time:
Okonomiyaki pancake
Recipe photograph by Ant Duncan
While you’ve likely come across sushi, ramen and tempura, this Japanese cabbage-based savoury pancake might be new to you. The name stems from the word okonomi which means “as you like it”, because you can add whatever ingredients you like. It makes a substantial meal and this is our ultimate version; abundant with toppings and sauce!

Serves: 1
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
832Kcal
Fat
49gr
Saturates
8gr
Carbs
69gr
Sugars
23gr
Fibre
9gr
Protein
23gr
Salt
2.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 spring onions
  • 175g finely shredded white cabbage
  • 1 tbsp tomato ketchup
  • 1 tsp Henderson’s Relish or Worcestershire sauce*
  • 1 tsp clear honey
  • ½ tbsp dark soy sauce
  • 2 tbsp sunflower oil
For the batter
  • 60g plain flour, sifted
  • ¼ tsp caster sugar
  • 1 medium egg, plus 1 egg yolk, beaten
  • 75ml cold fish* or vegetable stock or water
To serve
  • mayonnaise (we used Japanese Kewpie mayonnaise)
  • toasted sesame seeds
  • sushi ginger

Step by step

  1. Whisk together all the batter ingredients with a pinch of salt. Set aside to rest for 30 minutes at room temperature.
  2. Meanwhile, finely slice the spring onions; set aside the green tops and add the white parts to a large bowl with the cabbage.
  3. For the sauce, mix together the ketchup, Henderson’s Relish or Worcestershire sauce, honey and soy sauce. Set aside.
  4. After 30 minutes, mix the batter through the bowl of cabbage.
  5. Heat the oil in a non-stick 20cm base-diameter frying pan. Add the cabbage mixture and press down with a spatula so it fills the pan in an even layer. Cook over a medium heat for 5 minutes until set and golden. Carefully flip the pancake with the help of a plate and cook for a further 4-5 minutes, until the other side is set and golden.
  6. Drizzle the sauce and mayonnaise generously over the okonomiyaki in a zigzag pattern. Scatter over the reserved green parts of the spring onions and top with the sesame seeds and sushi ginger.

    *Use vegetable stock plus Henderson’s Relish if vegetarian.
    Waste not
    Use up leftover cabbage in a classic coleslaw (add a pinch of ground cumin for a subtle extra flavour) or shred and sautée it with bacon lardons, garlic and a splash of water.

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