Okonomiyaki — a savoury, cabbage-filled pancake with an array of toppings — is a popular fast food in Japan and, in true Japanese fashion, it’s both super indulgent and surprisingly nutritious. Four years ago, when I first bit into one in a dedicated okonomiyaki restaurant in “eat till you drop” Osaka, I never imagined it would be so quick and easy to make at home. All you need is a good frying pan, and you’re good to go. Don’t skimp on the toppings, though, they’re essential!
Ingredients for 1 ø 20 cm pancake (light meal for 2 people)
recipe adapted from Japan The Cookbook by Nancy Singleton-Hachisu
150g Chinese cabbage, shredded
2 spring onions, finely chopped
100 g flour
1/2 tsp salt
1/4 cup or 60 ml water
“bbq sauce” (1 tbsp ketchup mixed with 1 tbsp worcestershire sauce)
green nori sprinkle
pink pickled ginger
- add the thinly sliced cabbage and chopped spring onion to a large mixing bowl.
- in another bowl, mix the salt and flour and add to the vegetables along with two eggs.
- Mix with chopsticks or a fork and then slowly mix in the water to get a thick chunky batter.
- Heat a good frying pan on low-medium heat until you can feel the heat rising from it, then add a tbsp of neutral cooking oil.
- Ladle the batter into the pan with a spatula and flatten it so it covers the surface evenly.
- Cover with a lid and fry for about 8 minutes. Wipe the condensed steam off the inside of the lid a few times to prevent sogginess.
- Slide on to a plate, flip and fry for another 8 minutes without the lid.
- Decorate with all your toppings and eat immediately. Itadakimasu!
Hi there! Welcome to Cuisine d’Eli. My name is Elizabeth and this is where I share what’s cooking in my kitchen. If you’re lucky enough to live in the Netherlands, you can contact me here for more information on how to book me for all your party catering needs.