This Japanese pancake recipe is packed with flavour. It can be on the table in under 30 minutes and makes a great lunch or dinner meal.
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 100g plain flour
- ¼ tsp baking powder
- ½ tsp sea salt
- 150ml Cooks Ingredients Dashi (or fish vegetable stock)
- 2 British Blacktail Medium Free Range Eggs
- 300g white or pointed cabbage or winter greens, finely shredded
- 3 salad onions, very thinly sliced
- 3 tbsp Vegetable oil
- 100g cooked, peeled prawns
- 1 tbsp sushi ginger, to serve
In a large bowl, combine the flour, baking powder and salt. Whisk in the dashi or stock and eggs together. Stir in the cabbage and most of the salad onions, until thoroughly combined.
Put half the vegetable oil into a nonstick frying pan with a lid and warm over a medium heat. Pour in half the batter in a neat round shape about 15cm in diameter – don’t flatten it out, as okonomiyaki should be thick.
Place half the prawns on top so they sit in the batter, cover the pan with a fitted lid and cook for 3-5 minutes until the bottom is set and golden. Carefully turn over, place the lid back on top and cook for a further 3-5 minutes until the prawns are piping hot and the surface is golden. Check the pancake is completely cooked through and if not, cook for another minute on each side.
Slide the pancake onto a plate and drizzle over some mayonnaise and the okonomiyaki (or tonkatsu) sauce. Top with half the remaining salad onions. Serve immediately with half the pickled ginger on the side. Cook the second pancake in the same way.
To make your own okonomiyaki sauce, put 3 tbsp ketchup into a bowl with 3 tbsp Worcestershire sauce, 2 tbsp oyster sauce and 1 tbsp caster sugar and whisk together until thoroughly combined.
Typical values per serving when made using specific products in recipe