Japanese Okonomiyaki pancakes
Author: British Lion eggs www.egginfo.co.uk/recipes
Ingredients
- 2 tbsp vegetable oil
- 2 small red onions, finely sliced
- 50g plain flour
- 2 eggs
- 50ml cold stock
- 1 tbsp light soy sauce
- 100g Chinese cabbage , finely shredded
- 1 small potato, peeled and grated
- 2 spring onions, chopped
- 1 tsp grated ginger
- To serve:
- Okonomiyaki sauce or HP sauce
- mayonnaise
Method
- Heat the oil in a frying pan, add the sliced onions and fry gently for 5 mins until crispy. Once golden brown and crispy, drain on kitchen paper.
- Whisk together the flour and one egg before adding in the cold stock and soy to make a smooth batter. Stir the cabbage, potato, spring onions, ginger and ¾ of the crispy onions.
- Heat one tablespoon of oil in a frying pan and add the batter (aiming for a relatively thin pancake). Cook for 5 mins on each side on a medium heat.
- While the pancake is cooking, fry an egg in a little oil.
- Once the pancake is cooked, tip out onto a plate, top with the fried egg, reserved crispy onions and the sauce/s, and serve.
