Japanese Pancake

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

4

Seafood and bacon all in one pancake? Look no further, you have found pancake-heaven.

Embed

Try saying "Okonomiyaki" with your mouth full of this flavoursome savoury pancake. It literally means "what you want" and that is exactly what this pancake is.

Ingredients

500
grams
Cabbage
, hard part, chopped into 5cm long slices
4
strips
Bacon
, streaky, cooked crisp, sliced in half
1
tablespoon
Red Pickled Ginger
, julienned
1/2
cup
Octopus
, cooked and sliced thinly
1
cup
Otafuku Sauce
1/2
cup
Japanese Mayonnaise
30
grams
Spring Onion
, chopped
1
cup
Bonito Flakes
, loosely packed
1/2
teaspoon
Dashi Stock
, or salt
300
grams
Plain Flour
30
grams
Corn Flour
, mixed with 80ml water
1
Eggs

Directions

To make the Okonomiyaki batter, combine flour, potato or corn flour, dash stock or salt, eggs and water in a large bowl. Let sit in the fridge for 30 minutes.
Combine the cabbage and pickled ginger and add to the batter. Mix well.
Brown the bacon in a lightly oiled pan. Arrange the sliced octopus around the bacon.
Spoon the batter mixture over the bacon and octopus and quickly spread out evenly. Cook on medium heat for about 6-7 minutes or until the base is browned.
Turn and cook, poking a few holes in the top of the pancake to allow steam to escape, for another 5 minutes or until the thick pancake is cooked through.
Serve hot with Otafuku sauce and drizzle lots of mayonnaise over the top. Sprinkle with spring onions and bonito flakes.

My Watchlist

To create a watch list please or register.