Easy Okonomiyaki (Japanese Savoury Pancake)

Name: Easy Okonomiyaki (Japanese Savoury Pancake)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp Kicap Manis; 2 tbsp Mayonnaise; 2 tbsp Sesame Oil; 2 tbsp Soy Sauce; 1 Carrot, peeled and grated; Maldon Salt, to taste; 6 Spring Onions, finely sliced; 4 tsp Sriracha Chilli Sauce; 150g Cold Water Prawns; 4 Eggs, beaten; 0.5 Sweetheart Cabbage, shredded; 0.5 tbsp Ginger, peeled and grated; 6 tbsp Plain Flour

10m prep time

20m total time

Easy level

13 ingredients

Enjoy this super simple Japanese egg pancake for a lighter, protein rich dinner or as a substantial lunch. We love it with or without prawns, leftover cooked chicken, smoked bacon or even chuck in some leftover roasted veggies. The classic Okonomiyaki is always serve with a drizzle of mayonnaise and a sweet sauce. Kecap Manis is good, as is brown sauce but we have opted for Sriracha on this occasion.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan. Make the Okonomiyaki batter by combining the beaten eggs with the flour, soy sauce half of the sesame oil and 1 tsp salt. Whisk until smooth.

Step 2

To the batter, add the shredded cabbage, grated carrot, sliced spring onions and grated ginger. Mix well to combine the ingredients together. If you have chosen to add prawns to your pancake, add these in as well.

Step 3

Heat a large non stick and oven proof frying pan (one that will serve 4) and add the remaining sesame oil. Turn the heat to medium and once hot, pour in the mixture. Even it out in the pan and allow to cook for 5 minutes. Transfer the pan to the oven for a further 5 minutes to allow to eggs to cook all the way through. One cooked, the pancake should be firm. Transfer it to a serving board and if you can, flip it to reveal the top. Drizzle with mayonnaise and if you have any, a little Sriracha and kecap manis.