Ingredients
- Dashi
- Plain Flour
- Water
- Egg
- Cabbage
- Spring onion
- Warm water
- Potato
- Pickled ginger
- Okonomiyaki Sauce
- Oil
- Kewpie mayo
- Toppings of choice at the end
Method
- First prepare the batter.Add the Dashi powder to a large mixing bowl and slowly incorporate the water until well combined. Next, add half the flour, mixing in with a whisk. Then, add the remaining flour, again mixing with a whisk until a thick, smooth pancake batter forms.
- Dice the cabbage, grate (shred) the potato, and add the spring onions and pickled red ginger.
- Combine the chopped vegetables with the batter and mix very well. Once mixed, add 2 eggs and mix well again.If you think the mixture looks too dry, it probably is. It’s always better to have too much batter rather than not enough! Add another 1-2 eggs as necessary.
- Add a tablespoon of oil to a hot non-stick pan. Using a ladle, take a quarter of the mixture and carefully place it in the centre of the pan. Turn the heat down to the lowest setting. Use 2 spatulas to press the mixture down and shape it into a circle as the batter spreads out. Cook for 5-10 minutes until you’re able to slide the Okonomiyaki around the pan without it breaking up.
- Use 2 spatulas to carefully flip the Okonomiyaki. Cook for another 5-10 minutes until brown.
- Flip the Okonomiyaki and cook for another 5 minutes until brown, then flip and cook until brown again.
- Spread Okonomiyaki sauce on top. I also love it with a lot of sauce, but it can be too rich for some people. To do this, simply pour the sauce on top straight from the bottle. Then, tilt the plate so that the sauce reaches the edges of the Okonomiyaki. If you’re not a huge lover of rich food, pour a little sauce on top and spread it around with a spoon or knife. Next, add Japanese mayonnaise.
- The last thing to do is add any toppings you might like.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
