In this issue, we're looking at the scrumptious Okonomiyaki, which translates as "grilled as you like it". It's basically a savoury Japanese pancake and can be easily adapted based on what you have in the fridge.
Basic recipe Okonomiyaki
Preparation time: 30 minutes
Cooking time: 10 minutes (plus 2 hours resting)
100g plain flour
½ tsp baking powder
1 egg, lightly beaten
100ml Mentsuyu. Alternatively, use 100ml cooled stock or dashi.
1 baby potato, peeled and grated
¼ white, pointed or sweetheart cabbage, shredded
1 spring onion, finely sliced
Thumb-sized piece of ginger, grated
100g sliced boneless pork rib
Vegetable oil, for frying
1 tbsp brown sauce
1 tbsp Worcestershire sauce
1 tsp honey
1 tbsp mayonnaise
Dried bonito flakes
Powered seaweed or togarashi seasoning
Spring onion, sliced
1. Combine the flour, yams, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season lightly with salt and white pepper. Cover and rest in the fridge for at least two hours.
2. While the mix is resting, prepare the sauce. Simply combine the ingredients, stirring until it’s smooth. Put to one side.
3. Remove the mixture from the fridge and add the rest of the okonomiyaki ingredients. Stir thoroughly.
4. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 minutes. Use a palette knife to help you flip it over and cook for a further 3-5 minutes. Use a lid to trap the heat so it cooks through. Test to see if it’s ready by sticking a chop stick into the middle, if it comes out dry, it’s ready.
5. Flip onto a board and serve with the sauce and garnishes to taste. Enjoy straight away.
Okonomiyaki, the Japanese savory pancake.
Try replacing the pork with chicken or other meat or make it vegetarian and use whatever veggies you have in your fridge.