Japanese okonomiyaki

Japanese recipe for 2 people, takes only 10 mins; recipe has plain flour, baking powder, egg, fish stock, potato, cabbage, spring onion, ginger, soy sauce, mirin, squid, vegetable oil, ketchup, brown sauce, worcestershire sauce, soy sauce, mirin, honey, mayonnaise, dried bonito flakes, seaweed and spring onion.

Japanese okonomiyaki

Japanese okonomiyaki

Recipe by Chef Soomro Course: Japanese
Servings

2

servings
Prep time

30 mins

Ingredients

  • Vegetable Oil: vegetable oil, for frying
  • Spring Onion: 1 spring onion, finely sliced
  • Egg: 1 egg, lightly beaten
  • Mayonnaise: 1 tbsp mayonnaise
  • Soy Sauce: 1 tsp soy sauce
  • Ginger: thumb-sized piece ginger, grated
  • Potato: 1 baby potato, peeled and grated
  • Honey: 1/ tsp honey
  • Plain Flour: 100g plain flour
  • Baking Powder: 1/2 tsp baking powder
  • Worcestershire Sauce: 1 tbsp Worcestershire sauce
  • Squid: 100g lightly cooked squid, king prawns or octopus (or some of each)
  • Fish Stock: 100ml cooled fish stock, vegetable, chicken or dashi stock
  • Ketchup: 3 tbsp ketchup
  • Mirin: 1 tsp mirin
  • Cabbage: 1/4 white, pointed or sweetheart cabbage, shredded
  • Brown Sauce: 1 tbsp brown sauce
  • Seaweed: powdered seaweed or togarashi seasoning
  • Dried Bonito Flakes: dried bonito flakes

Directions

  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.