Japanese Pancake – Okonomiyaki

Savoury Japanese cabbage pancake is a fun and filling way to use pantry leftovers. Not a traditional representation of the dish but a spin on this popular meal. A speedy dinner or lunch idea.

Product: Algee Rainbow Seaweed Seasoning – Chickpea Miso & Sesame

Serves 4
Effort: Easy
Preparation time: 20 mins
Cooking time: 15 mins
Gluten-free option available

Ingredients

• 4 eggs

• ½ cup chicken stock

• 1.5 tbsp soy sauce

• 1 tbsp sesame oil

• 1 cup plain flour

• ½ head (4-5 cups) cabbage (wombok/savoy/green), shredded finely

• 1 large carrot, grated

• 3-4 spring onions, chopped

• 2 tbsp neutral oil (peanut/canola)

Homemade Okonomiyaki Sauce

• 2 tbsp BBQ sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 2 tsp honey

Toppings

• Kewpie mayo

• 1 tbsp Algee Rainbow Seasoning

• Spring onions, chopped

• Pickled ginger – optional

• Sriracha – optional
  
  

Instructions

1. Thinly slice or shred the cabbage, or until you have 4-5 cups of shredded cabbage. Peel the carrot and grate it using a large-holed cheese grater. Slice the spring onions.

2. In a large bowl, whisk together the eggs, warm chicken stock, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).

3. Add the cabbage, carrots, and spring onion to the batter and stir until the vegetables are mixed, and everything is evenly coated in batter.

4. Heat 2 tbsp oil in a non-stick or cast-iron skillet over medium heat. Once hot, add the vegetable and batter mixture.

5. Gently spread the mixture out to a circle of 15-20cm in diameter. Do not press the mixture down but rather mold the cake around the edges to create a circle.

6. Reduce the heat to low-medium heat. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (8-10 minutes), then flip and cook until golden brown on the second side.

7. To prepare the homemade okonomiyaki sauce, mix together the BBQ sauce, Worcestershire sauce, soy sauce & honey in a small bowl.

8. Brush the pancake liberally with the sauce, drizzle with lots of Kewpie mayo and sprinkle the Algee Rainbow seasoning over the top. Finish with extra chopped spring onion and any other extras you like (highly recommend the pickled ginger). Serve in slices.

Hints & Tips

Make gluten-free – This recipe can be made gluten-free by swapping the flour for plain gluten-free flour. Other things to check for a gluten-free diet are the soy sauce & Worcestershire sauce to make it suitable.

Easy swaps – The cabbage can be any type of cabbage you have on hand – wombok, savoy, or green. The trick is to shred it finely for the cooking process.

Swap out the carrot for other veggies that need using up such as zucchini, broccoli, or even sweet potato. Grate them in the same way as the carrot.

Extras – Throw in extra veggies or herbs to make this dish your own.

Add protein – You can add shredded chicken, pork, or tuna.

Serving suggestion – Cook this as one large pancake or make 4 smaller ones. Serve the pancake/s as it is or with crispy crumbed chicken pieces.

Storage – Store in the fridge for 3 days. Leftovers are great for packed lunches.

Fully cooked Okonomiyaki freeze well. Do not add toppings. Transfer fully cooked and cooled pancakes into an airtight container and store in the freezer for 1-2 months. Thaw and reheat until steaming.