About the Recipe
When I make Japanese savoury pancake, AKA okonomiyaki, I often add a Western ingredient to enrich the flavour. Smokey bacon works well and so does a good, mature cheddar cheese. I use a 24cm / 10 inch frying pan to make my okonomiyaki but a slightly smaller or larger pan will do the job just as well.
Ingredients
150g sweet pointed cabbage (any soft cabbage works well)
40g onion
40g bell pepper
130g plain / all purpose flour
1 egg
80g cheddar cheese
150ml water
1 tsp Japanese dashi stock or vegetable stock
2 tbsp vegetable oil
toppings:
choose from brown sauce, mayonnaise, katsubushi bonito flakes & aoko powdered laver or chopped nori
Preparation
finely slice the onion, cabbage and pepper
combine the vegetables, flour, egg, cheese, water & Japanese dashi granules and mix together well
heat 1 tbsp of veg oil in your frying pan (I use a 24cm / 10 inch pan)
add 1/2 the okonomiyaki mixture. using a slice or sptaula, pat and shape your okonomiya into a thick roundel about 20cm / 8 inches in diameter. fry over a medium heat with the lid for 4-5 minutes
carefully turn over your okonomiyaki and fry for a further 3 - 4 mins. okonomomiyaki #1 is now ready. remove to a plate
repeat the steps above for okonomiyaki #2
top with your choice of brown sauce, mayo, katsuobushi bonito flakes and aoko powdered laver seaweed