Savoury pancake dish from Japan served with two sauces
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Ingredients
Wasabi Mayo
- 3 tbsp mayonnaise
- 1 tsp wasabi paste (or to taste)
Okonomiyaki sauce
- 45 g caster sugar
- 4 tbsp ketchup
- 2 tbsp oyster sauce
- 3 tbsp Worcestershire Sauce
Pancake
- 200 g cabbage finely shredded
- 6 spring onions sliced
- 1 tbsp red miso
- 2 tsp ginger grated
- 3 eggs
- 150 g self raising flour
- 220 ml water
- 1 tbsp vegetable oil
- furikake seasoning to garnish (optional)
- sushi ginger to garnish
Instructions
- Start by making the sauces. Combine the wasabi with mayonnaise, transfer to a squeezey bottle or piping bag. Combine all the ingredients for the okinomiyaki sauce and set aside.
- Break the eggs into a bowl and lightly beat, add the miso and ginger and combine well. Whisk in the flour and water.
- Chop the cabbage and spring onions
- Add the cabbage and most of the spring onions, reserving a few slices for garnish and stir to combine. Set aside to rest for 15 minutes.
- In a small non stick frying pan, heat the vegetable oil. Add 1/2 the mixture. Lower the heat to medium and cook for 3-4 minutes.
- Place a plate over the frying pan and flip the pancake onto the plate. Carefully slide it back (uncooked side down) into the pan and continue to cook for 4-5 minutes. Remove to a warm plate and repeat with the second pancake.
- Using a pastry brush or spoon, coat the top of the pancake with the okinomiyaki sauce, then streak with the wasabi mayo, sprinkle reserved spring onions, as shake of furikake seasoning if using (seaweed and sesame) and a small pile of sushi ginger in the middle. Cut each pancake in half and allow your guests to help themselves.
Nutrition
Calories: 355.9kcalCarbohydrates: 51.8gProtein: 10.6gFat: 12.2gSaturated Fat: 2.4gPolyunsaturated Fat: 5.8gMonounsaturated Fat: 3.1gTrans Fat: 0.03gCholesterol: 127.2mgSodium: 846.3mgPotassium: 384.5mgFiber: 2.9gSugar: 18.4gVitamin A: 506.4IUVitamin C: 24.1mgCalcium: 81.3mgIron: 2.3mg
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