Okonomiyaki Japanese Pancake recipe. Okonomiyaki roughly translates to “what you like”, so you can easily replace the pork and prawn filling in this recipe with chicken or vegetables.
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
salt and white pepper, to season
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
1 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 pepper. Cover and set aside for 20 minutes.
2 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.
3 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.
4 Thinly slice pork and put in a bowl. Add prawn and green onion and toss until well combined.
5 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: