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JAPANESE PANCAKE: OKONOMIYAKI

JAPANESE PANCAKE: OKONOMIYAKI

Okonomiyaki is a seriously 'oishii' good Japanese savoury pancake. The savoury batter is enriched with dashi powder and contains a variety of ingredients. Try replacing the bacon with prawns.

Prep: 10 minutes
Cook Time: 10 minutes
Serves: 2

Method

In a large bowl, mix the dashi stock powder into the water until it dissolves.

Whisk the flour, baking powder and egg to make a batter. Add in cabbage and spring onion, folding into the batter until combined.

Heat a large greased non-stick frypan over medium high heat. Pour the cabbage batter into the pan.

Using a spatula, flatten the batter top and edges into a round pancake about 1.5 to 2 centimetres thick.

Cover top of the pancake with the bacon pieces in a single layer, and cook pancake for 3 - 4 minutes.

Flip the pancake using a big flat spatula, so the bacon has crisped, about 5 minutes, and then again to cook for an additional 3 to 4 minutes, bacon side up. Slide pancake onto a large plate.

Drizzle okonomiyaki with mayonnaise and tonkatsu sauce.

Sprinkle with sesame seeds and bonito flakes over the sauces, and serve with the pickled ginger and seaweed on the side.

Ingredients

1 sachet Dashi Powder use 1/2 sachet

2/3 cup water

1/2 cup Flour

1 teaspoon baking powder

1 Egg

2 cups Green Cabbage chopped into thin strips

3 Spring Onion chopped

3 strips Freedom Farms streaky bacon chopped into 5-7cm long pieces

 

to serve:

Tonkatsu Sauce

Kewpie japanese mayonnaise

sesame seeds to sprinkle

Bonito Flakes

Pickled Ginger

Nori Sheet sliced into thin strips

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