Okonomi Yaki (Japanese Savoury Pancake)
- 1 1/2 cups (210g) plain flour
- 1/3 cup (40g) cornflour
- 1 1/2 tsp baking powder
- Generous pinch salt
- 2 tsp caster sugar
- 1 1/2 - 1 3/4 cups (375-440ml) dashi or water, at room temperature
- 10 cups (about 500g) green or savoy cabbage, thick core removed, thinly sliced
- 4 green onion
- 4 eggs
- 2 tbsp vegetable oil
- Kikkoman Japanese BBQ Katsu-style sauce
- Kewpie or other mayonnaise
- Shredded yaki-nori seaweed or Ao-nori (powdered seaweed)
- Dried shaved bonito (katsuobushi)
- Beni-shoga (pickled red ginger)
To make the batter, sift into a large bowl both flours, baking powder and salt. Stir in sugar and 1 1/2 cups dashi. Add cabbage and onion and mix until the cabbage is coated. Add the eggs and lightly mix until just combined. Add extra stock if batter too thick being careful not to overmix.
Preheat a nonstick frypan on moderate heat. Add 1 tablespoon of oil to lightly coat the pan. Spoon half the cabbage batter mixture into the pan to form a pancake about 30cm (12 inches) in diameter and about 2cm (3/4 inch) thick. Don’t push down on the cabbage as you want a fluffy pancake.
Cook the pancake 4 minutes until bubbles begin to form and the the pancake is lightly browned. Carefully turn pancake over and cook for about 4 minutes or until lightly browned and cooked through. Transfer to a plate and keep warm in a low oven while cooking remaining pancake mixture.
Cut the pancakes into quarters and serve drizzled with Katsu-style sauce, mayonnaise and a sprinkle of nori, bonito flakes and pickled ginger. Serve immediately.