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Okonomiyaki (Japanese pancake)
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30g plain flour
50ml fresh vegetable stock, cooled
125g white or pointed cabbage, thinly shredded
2 salad onions, finely sliced
2 tsp sushi ginger
1 tsp vegetable oil
2 tsp salad cream
2 tsp HP sauce
1. Beat together the egg, flour, stock and a pinch of salt. If you've got time, cover and leave in the fridge to rest for 15 minutes. Stir in the cabbage, most of the onions (keep a few green slices to garnish) and 1 tsp finely chopped sushi ginger.
2. Heat the oil in a small (18-20cm) non-stick frying pan, pour in the mixture and spread evenly over the base of the pan. Cover and cook gently for 5 minutes, until the base is crisp and golden, then carefully invert onto a plate. Return to the pan, cover and cook for a further 5 minutes until the pancake has set and the cabbage is tender. Slide onto a plate and drizzle with salad cream and HP sauce, then scatter with the reserved salad onions and ginger. SF
In Japan, this would be served with ‘okonomiyaki sauce’ rather than HP sauce. To make your own, mix 3 tbsp ketchup, 1 tbsp Worcestershire sauce and 1 tbsp soy sauce.
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.