The BBC Good Food logo
Japanese okonomiyaki

Japanese okonomiyaki

By
A star rating of 4.5 out of 5.9 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs resting
  • More effort
  • Serves 2

This Japanese pancake is full of authentic flavours and textures, with fresh squid or prawns and a mirin and a honey sauce. Garnish with bonito flakes

Nutrition: per serving
NutrientUnit
kcal630
fat38g
saturates3g
carbs52g
sugars9g
fibre4g
protein18g
salt2.1g
Advertisement

Ingredients

  • 100g plain flour
  • ½ tsp baking powder
  • 1 egg , lightly beaten
  • 100ml cooled fish stock , vegetable, chicken or dashi stock
  • 1 baby potato , peeled and grated
  • ¼ white, pointed or sweetheart cabbage , shredded
  • 1 spring onion , finely sliced
  • thumb-sized piece ginger , grated
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 100g lightly cooked squid , king prawns or octopus (or some of each)
  • vegetable oil , for frying

For the sauce

  • 3 tbsp ketchup
  • 1 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp soy sauce
  • ½ tsp mirin
  • 1/ tsp honey

To garnish

  • 1 tbsp mayonnaise
  • dried bonito flakes
  • powdered seaweed or togarashi seasoning
  • sliced spring onion

Method

  • STEP 1

    Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.

  • STEP 2

    While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.

  • STEP 3

    Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.

  • STEP 4

    Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

  • STEP 5

    Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.

Goes well with

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content