Okonomiyaki, Japanese savory pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 okonomiyaki to serve 3 to 4
- 1 egg
- 1 packet dashi granules dissolved in 1/2 cup water
- 1 cup all-purpose flour
- 2 to 3 cups finely sliced cabbage
- 1/4 cup thinly sliced scallions plus more to garnish
- 6 large shrimps (peeled, heads and tails removed and cut into halves)
- 2 tablespoons cooking oil
- tonkatsu sauce
- Japanese mayonnaise
- bonito flakes
Lightly beat the egg and dashi. Stir in the flour just until blended.
Add the cabbage, scallions and shrimps. Stir.
Season lightly with salt and pepper. Remember that the dashi is already salty so go easy on the salt. Note also that is you rely solely on the dashi for seasoning, the pancake will be too bland. You need salt in addition to the dashi but you have to add it sparingly. If you want to make sure that the seasoning is perfect, take a spoonful of the pancake mix and fry. Taste and make the necessary adjustments.
Heat the cooking oil in a non-sticky frying pan.
Pour in the okonomiyaki mixture. Use the back of a spoon to spread it evenly. Cook over medium heat for about seven minutes or until the underside is browned and crisp.
Slide the partially cooked okonomiyaki onto a plate. Invert the frying pan over the plate then flip so that the top of the okonomiyaki is now touching the bottom of the pan.
Return the pan to the stove and cook for another seven minutes.
Slide the cooked okonomiyaki to a clean plate. Drizzle with Japanese mayonnaise and tonkatsu sauce. Garnish with bonito flakes.