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Okonomiyaki (Japanese Pancakes)

Okonomiyaki (Japanese Pancakes)

Okonomiyaki roughly translates to “what you like”, so you can easily replace the pork and prawn filling in this recipe with chicken or vegetables.

Okonomiyaki (Japanese Pancakes)


Serves 4

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

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.

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