Japanese Okonomiyaki pancakes

Japanese Okonomiyaki pancakes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. While the pancake is cooking, fry an egg in a little oil.
  5. Once the pancake is cooked, tip out onto a plate, top with the fried egg, reserved crispy onions and the sauce/s, and serve.


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