‘Okonomiyaki’ translates as ‘as you like it savoury pancake’. Batter ingredients and cabbage make the base but then you can add whatever you want. You’re the chef! I’ve given a few examples of typical okonomiyaki ingredients.
Happy Pancake Day!
(makes about 4)
½ white cabbage (or green cabbage if you can’t get white)
½ tsp baking powder
4 pinches salt
Veg oil for frying
200g squid, cleaned, skinned, chopped
200g pork belly, thinly sliced
4 tbsp tinned sweet corn
Ao-nori (green seaweedflakes for topping)
Tonkatsu sauce – if you can’t find the ready made stuff, try this combo:
2 tbsp Worcester sauce
2 tbsp ketchup
1. Finely chop cabbage, wash, drain well. Drain sweet corn.
2. Prepare squid (chop into small thin strips). Thinly slice pork belly.
3. Mix flour, baking powder, salt.
4. Flash fry pork belly on high heat, add squid and fry for another 2 mins. Put on a plate, and leave to cool a little.
5. Mix water into dry batter ingredients, add cabbage and sweetcorn, then the eggs. Finally add the cooked pork and squid.
6. Heat 1 tbsp oil in small frying pan.
7. Ladle ¼ okonomiyaki mix into pan. Turn heat to medium. Leave for about 2-3 mins or until the bottom is browning on the outside (use a spatula and carefully lift to check). Squash the pancake gently with spatula to char the outside a little, then flip over. Leave for another few mins to cook through and the other side is a light brown colour.
8. Squirt sauce and mayonnaise generously on top and sprinkle ao-nori.
9. Repeat for other 4 pancakes.
Categories: Other stuff, Recipes
That sounds wonderful…living in the land of crepes it would be wonderful to find that taste combination…
This and Takoyaki are my absolute favourite! 🙂
Sounds great! I do have a question though – do you think green cabbage is better than white cabbage (or any other type of cabbage) for this?
In fact I normally use white cabbage if I can, it is just harder to get hold of in the UK. I’ll put both on the recipe, thanks for the question. Have a nice day!