A classic Kyoto street food, this Japanese pancake/pizza hybrid is surprisingly easy to make at home. This Japanese pancake/pizza can be made with all sorts of ingredients; almost whatever you have in the fridge. It’ll make a big difference to have the Okonomi sauce, kastuoboshi and Japanese mayo for the toppings; but it’s still delicious if you play around and experiment with your favourite sauces. This is easily expanded to feed more people. It’s a good idea to have a couple of pans on the go so you can cook multiple okonomiyaki at once.
Servings
1
Prep time
5
Cooking time
20
Total time
25
Ingredients
1 ½ cups finely shredded Brussels sprouts or cabbage (you can substitute other crunchy grated vegetables)
1 spring onion, finely sliced
¼ teaspoon dashi powder (or use 1 teaspoon soy sauce)
¼ cup tapioca or regular flour
2 medium eggs
1 tablespoon Japanese pickled ginger (or use fresh ginger)
2 tablespoons tenkasu (or use panko crumbs)
½ cup prawns (or use other meat, tofu, bacon or cooked chicken)
For garnish:
Okonomisauce
Japanesemayonnaise
Katsuobushi(bonito flakes)
Shichimi tōgarashi(Japanese pepper)
Directions
Heat a heavy pan over a medium-low heat (I put my element on 4/10).
Mix all ingredients in a bowl and mix well to combine. Add extra flour if need be to make it a little thicker, or a little water if it’s too sticky. It wants to belike a really thick pancake batter.
Spoon half the batter into pan and form into a thick, round patty. Cook for about 10 minutes on one side – it needs to cook slowly so the centre is cooked through. Turnover and cook another 8-10 minutes on the other side. Being patient here will be worth it in the end. Repeat with the remaining batter to make another pancake. If you like, get two pans on the go.
When cooked, spread Okonomi sauce over pancake. Drizzle over mayonnaise and sprinkle over kastuoboshi. Garnish with chilli flakes or shichimi.
Serve with a fresh salad and enjoy with beer or sake.