To be honest, my boyfriend wanted to make this for dinner. But he never ended up doing it, so I just decided to give it a go. And he wouldn’t change thing, he loved it so much! It’s also great to make a big batch and save for the next day.
- 3 large free-range eggs
- 150 g flour (look for pancake flour at your Asian grocer which is starchier, if you can't find this use all-purpose flour and add a bit of potato starch)
- 1 cup of water with vegetable broth
- 1 tsp mirin
- Quarter of a wombok cabbage, shredded
- 1/2 can of corn, drained and rinsed
- 1 shallot, chopped
- To serve:
- Pickled ginger
- Spring onions
- Dulse seaweed flakes
- Sesame seeds
- Kewpie mayonnaise (Asian sweet mayo)
- Okonomiyaki sauce
- For the Okonomiyaki sauce:
- 2 tbsp ketchup
- 1/2 tbsp sriracha or hot sauce
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp soy or tamari sauce
- bonito flakes
- Step 1 Add the flour to a large bowl and break the eggs into the flour one by one. Now add the water with vegetable broth and mix with a whisker until smooth. Transfer to the fridge.
- Step 2 Chop the shallot and cabbage, and drain the corn.
- Step 3 Take the bowl out of the fridge and add the shallot, cabbage and corn to the mixture. Mix with a spatula until combined.
- Step 4 Heat a large frying pan over medium heat and add some oil to the pan. Now add half of the mixture and press the vegies down a bit with a spatula. Cook for about 5-6 min until firm enough to turn over.
- Step 5 To make it easier to flip the pancake, hold a plate to the pan and turn it over. Now transfer the pancake back to the pan.
- Step 6 Cook for another 4-5 min until firm.
- Step 7 In the meanwhile you’ll make the okonomiyaki sauce.
- Step 8 When the pancake is ready, transfer to a plate and start your second pancake by repeating the process.
- Step 9 Spread the okonomiyaki sauce over the pancake and drizzle with the kewpie. Add toppings such as pickled ginger, spring onions, seaweed flakes and sesame seeds.
- Step 10 Itadakimasu!