Japanese okonomiyaki

Japanese okonomiyaki

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Prep: 30 mins Cook: 10 mins 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 and extra info

Nutrition: per serving

  • kcal630
  • fat38g
  • saturates3g
  • carbs52g
  • sugars9g
  • fibre4g
  • protein18g
  • salt2.1g
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Ingredients

  • 100g plain flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml cooled fish stock, vegetable, chicken or dashi stock
  • 1 baby potato, peeled and grated
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ¼ white, pointed or sweetheart cabbage, shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp mirin
  • 100g lightly cooked squid, king prawns or octopus (or some of each)
    Squid

    Squid

    s-kwid

    From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…

  • vegetable oil, for frying

For the sauce

  • 3 tbsp ketchup
  • 1 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ tsp mirin
  • 1/ tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

To garnish

  • 1 tbsp mayonnaise
  • dried bonito flakes
  • powdered seaweed or togarashi seasoning
    Seaweed

    Seaweed

    see-weed

    No matter what the shape or size, and whatever their colour,

  • sliced spring onion
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

Method

  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.

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

  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.

  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.

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

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