Okonomiyaki pancake

These Japanese pancakes are popping up everywhere at the moment.

I have used ingredients I had on hand but as the seasons change, I don’t see why you can’t add zucchini etc. Traditionally, they are served with Japanese mayonnaise and okonomiyaki sauce squiggle over the top.


Photo: Simon Lambert
Photo: Simon Lambert
Okonomiyaki pancake

Makes 4 large or 8 small

½ small cabbage, very thinly sliced
4 carrots, julienned or sliced as thinly as possible
½ red onion, sliced thinly
4 leaves kale, cavolo nero, stalks removed and sliced very thin
1 tsp salt
6 eggs, lightly beaten
½ cup flour or rice flour
oil for frying

To serve
2 spring onions, sliced thinly

Japanese mayonnaise
Okonomiyaki sauce

Toss all the prepared vegetables and salt together in a large bowl.

Mix through the eggs and flour until evenly combined.

Heat a large fry pan on medium-high heat. Coat the bottom of the fry pan with oil.

When hot, add pancake mixture. Make either four large or eight small. These pancakes should be thick (½cm) and full of vegetables.

If making the large ones you may only be able to cook one at a time. If this is the case, you can refresh them in a warm oven.

Cook them until golden and crispy (3 minutes). Carefully flip and continue cooking until golden on the other side.

When cooked, remove and keep warm.

Serve with sauces squiggled over the top and sprinkle with spring onions.

Optional toppings are pork belly slices or shrimps.

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