Recipe: Okonomiyaki

OKONOMIYAKI

You can put whatever you want into this Japanese pancake (no really, it's even in the name). We've gone for bacon and oysters. If you're not sure about that combination then be brave and give it a go... you might discover a new fave!

Ingredients

  • 100 g plain flour
  • 250 ml milk
  • 1 pinch salt
  • 1/4 white cabbage
  • 1 handful beansprouts
  • 4 spring onions
  • 1 pinch salt
  • 1 pinch ground white pepper
  • 1 pinch garlic powder
  • 100 g cooked instant ramen noodles
  • 4 rashers smoked streaky bacon
  • 4 oysters, raw and shucked
  • 2 eggs
  • 2 servings japanese BBQ sauce to serve
make the pancake batter

Step 1

Make The Pancake Batter

Whisk up the flour and milk in a bowl and season with the salt to make a pancake batter. Pour the batter through a fine sieve to remove any lumps if there are any.

prepare veg and seasoning

Step 2

Prepare Veg And Seasoning

Slice the cabbage as thin as possible, then wash and slice the spring onions. Combine the salt, white pepper and garlic powder to create a homemade seasoning.

cook the pancakes

Step 3

Cook The Pancakes

Heat the largest flattest pan you have over a gentle heat (a crepe pan is ideal). Ladle some batter into the pan and spread it so that it’s circular, about 15cm diameter and pretty thin. Pile on a handful of the shredded cabbage, then top with the beansprouts and spring onions before seasoning with a pinch of homemade seasoning. Lay a couple of rashers over the cabbage and leave for 2-3 minutes whilst the pancake cooks on the bottom layer.

flip!

Step 4

Flip!

Flip the entire pile over in one sweeping motion so that the bacon is on the bottom and the cooked, golden pancake on top. Cook for another 4-5 minutes so the cabbage begins to soften and bacon crisps. Place 2 oysters in the pan beside the cabbage mound.

cook the second layer

Step 5

Cook The Second Layer

Pour a kettle full of boiling liquid over the noodles in a bowl to quickly reheat them. In another preheated flat pan, crack in an egg, break it up as you spread it out to a circle the same diameter as your pancake and cabbage mound. Chop the cooked oyster meat up and scatter over the egg, then sit some warm drained noodles on top.

finish and serve

Step 6

Finish And Serve

Transfer the cooked bacon and cabbage mound onto the noodles and egg. Give the whole thing one last (optional) flip onto a serving plate and brush or drizzle with the Japanese BBQ sauce. Repeat to make a second with the leftover ingredients. Makes 2

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