Okonomiyaki roughly translates to “what you like”, so you can easily replace the pork and prawn filling in this Okonomiyaki Japanese Pancake recipe with chicken or vegetables.
Okonomiyaki Japanese Pancake Recipe
Serves 4
Ingredients:
8 eggs
2 cups plain flour
1 tsp baking powder
¼ cup mirin
2 tsp sesame oil
4 cups finely shredded cabbage
6 green onions, finely sliced
2cm piece fresh ginger, peeled and finely grated
¼ cup vegetable oil
1 pork fillet, cut in half through the centre
20 green prawns, peeled and de-veined
Japanese seasoning, to serve
Japanese Kewpie mayonnaise, to serve
barbecue sauce, to serve
Method:
Whisk egg in a large bowl. Slowly add flour and baking powder, whisking constantly. Add mirin, sesame oil, cabbage, two-thirds of green onion and ginger to batter. Stir until well combined. Season with salt and white pepper. Cover and set aside for 20 minutes.
Preheat oven to 150C. Heat 1 tbsp of the vegetable oil in a 20cm non-stick frying pan over medium-low heat. When hot, add a quarter of the batter. Cook for 2–3 minutes or until golden. Turn pancake over and cook for a further 2 minutes or until golden and cooked through. Transfer to a baking tray. Put in oven to keep warm. Cook remaining 3 pancakes, adding more vegetable oil as required.
Heat 2 tsp of the vegetable oil in a frying pan over medium heat. Cook pork for 2–3 minutes or until browned. Turn over and cook for a further 2 minutes or until cooked through. Transfer to a large plate.
Add prawns to frying pan, adding a little vegetable oil if needed, and cook for 1–2 minutes each side or until cooked through. Add remaining green onion and stir until combined.
Thinly slice pork and put in a bowl. Add prawn and green onion and toss until well combined.
Put pancakes on 4 serving plates and top with pork mixture. Sprinkle with Japanese seasoning and squirt with mayonnaise and barbecue sauce. Serve immediately.
For more savoury pancakes try our recipes below:
Five Spice Crispy Duck Pancakes with Pickled Vegetables
