Okonomiyaki with shredded cabbage, daikon and fried noodles

AT A GLANCE

  • Serves 2 - 4 people

Okonomiyaki is a savoury Japanese pancake. It may look a little crazy, but it tastes delicious.

  • 160 ml dashi stock (see note) or water
  • 100 gm (1/3 cup) plain flour
  • 3 eggs, lightly beaten
  • 1 small zucchini, coarsely grated
  • ½ small carrot, coarsely grated
  • 5 spring onions, thinly sliced, plus extra to serve
  • 200 gm Savoy cabbage, shredded
  • 2 tbsp vegetable oil
  • 4 thin rashers streaky bacon
  • To serve: Japanese mayonnaise, okonomiyaki sauce, fried noodles and thinly sliced pickled ginger and nori (see note)
01   Whisk dashi stock and flour together in a bowl until smooth. Add eggs, zucchini, carrot, spring onion and 150gm cabbage and mix to combine (do not overmix), then season to taste and set aside.
02   Heat oil in a large frying pan over medium-high heat. Add batter, press with a spatula to make even and cook until golden and starting to set (3-4 minutes). Place bacon over okonomiyaki, carefully flip over and cook until bacon is golden and crisp (3-4 minutes). Turn over again and cook until golden and cooked through (2-3 minutes).
03   Drizzle okonomiyaki with mayonnaise and okonomiyaki sauce, scatter with fried noodles, remaining cabbage and extra spring onions and serve with pickled ginger and nori.

Note Dashi powder is a great option when you need to make dashi stock in a hurry: make it according to packet instructions. Dashi powder, Japanese mayonnaise, okonomiyaki sauce and nori are available from Japanese grocers.

Topics:

FAST, JAPANESE, CABBAGE, SUMMER, EGGS, VIDEO, MAIN, BACON, ZUCCHINI, CARROTS

Recipe:

LISA FEATHERBY

Photography:

PHILLIP CASTLETON

Styling:

LUCY WEIGHT

FEATURED IN

Dec 2013

Dec 2013

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