Social-Feeds-Cookbook-2016

OkOnomiyakI
By @gundeeptrouble
Cooking difficulty: easy
45 minutes
Serves 4 generously
“This recipe for Okonomiyaki is a great base to build on, you can adjust it to your liking by
adding ingredients such as grated cheese, prawns, octopus and sliced pork belly. Using
Otafuku and Japanese mayonnaise are absolutely crucial to get an authentic taste!”
Ingredients
Method
½ head (500g) white cabbage,
shredded
2 cups plain flour
½ cup corn flour
1 ½ cups chicken stock
2 eggs
½ cup Otafuku (Okinomiyaki) sauce
(available at Asian grocery stores)
½ cup Japanese mayonnaise
¾ cup spring onions, finely sliced
Bonito flakes
Optional toppings such as grated
cheese, prawns, cooked octopus,
thinly sliced pork belly / bacon
To make the batter, in a large bowl combine the plain flour, corn flour, chicken stock
and eggs and keep in the fridge for 30 minutes.
Mix the cabbage into the batter. At this point, mix in any additional toppings.
Heat a non–stick pan or barbeque hot plate and lightly oil before spreading a quarter
of the mixture onto the hot pan. Cook on a medium heat for 5 – 7 minutes, or until it
is lightly brown on the base. If using pork belly or bacon, arrange the strips on the
uncooked side. Carefully turn over the pancake, using two spatulas if necessary and
continue to cook until the pancake is cooked through.
Drizzle pancake with Otafuku sauce and Japanese mayonnaise, and sprinkle with
spring onion and bonito flakes before serving.
Maker’s note
36
“If you know where to look, you can get a close to authentic Japanese dining
experience in Melbourne. They range from small, hole in the wall eateries run by
a small family, all the way to large izakaya style restaurants complete with iPads
to order from.”