Okonomiyaki (Japanese Pancake)

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Japanese pancakes have been on my to-do list for a long time now. I finally made them today for dinner. This is my version of the savory cabbage pancake. I decided to make it vegetarian but you can also add meat if you want. I kept it simple with just cabbage, carrot and spring onion. Instead of using kewpie mayo as one of the toppings, I just mixed Greek yogurt with wasabi paste.

This recipe makes 3 large pancakes.

Ingredients:

For the pancake:

6 cups of thinly sliced cabbage

1 ½ cups of shredded carrot

3 spring onion, finely chopped

2 cups of rice flour

½ cup of all-purpose flour

½ cup of panko

5 eggs

5gr of dashi powder

1 cup of water

2 tablespoons of soy sauce

Vegetable oil for frying

For the Okonomiyaki sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Toppings:

5 tablespoons of Greek yogurt

1 tablespoon of wasabi paste

Sesame seeds

Pickled ginger

Spring onion, thinly sliced

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside.

Whisk the Greek yogurt with the wasabi paste and set it aside.

In a large bowl, whisk the water with the dashi powder. Then add the rice flour, all-purpose flour, panko, eggs and soy sauce. Whisk until everything is combined. Finally add the cabbage, carrot and spring onions. Mix well.

I used a small 20cm pan, and cooked it like a frittata. Add 2 tablespoons of vegetable oil to a pan, over medium heat. Once the oil is hot, add 1/3 of the pancake batter. Make sure to spread it evenly and press firmly with the spatula.  Cook until golden on both sides, this will take about 4 minutes per side.  I find it easier to flip the pancake using a plate to prevent it from breaking.

Repeat for the remaining batter.

To plate it, I drizzled some of the Okonomiyaki sauce and the Greek yogurt with wasabi. Then sprinkled some sesame seeds and sliced spring onions. Finally garnish it with some pickled ginger.

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