Name: Easy Okonomiyaki
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 1/4 white cabbage (300g) - for the okonomiyaki pancakes; 3 eggs - for the okonomiyaki pancakes; 6 tbsp wholemeal spelt flour - for the okonomiyaki pancakes; 2 tbsp panko crumbs - for the okonomiyaki pancakes; 60ml dashi - for the okonomiyaki pancakes; 1/2 tsp salt - for the okonomiyaki pancakes; 1/2 sesame oil - for the okonomiyaki pancakes; 2 tbsp chopped spring onions - for the okonomiyaki pancakes; 6 raw prawns, peeled & deveined (optional) - for the okonomiyaki pancakes; 1 tsp oil - for the okonomiyaki pancakes; 2 tbsp ketchup - for the okonomiyaki sauce; 1 tbsp oyster sauce - for the okonomiyaki sauce; 1.5 tbsp Worcestershire sauce - for the okonomiyaki sauce; 10 drops stevia - for the okonomiyaki sauce; Okonomiyaki sauce (see above) - for the toppings; Kewpie mayonnaise - for the toppings; Dried bonito flakes - for the toppings; Dried seaweed flakes - for the toppings

A popular street food from Osaka, Japan, okonomiyaki is a savory cabbage pancake topped with a sweet and savory okonomiyaki sauce, Japanese mayonnaise, bonito flakes and seaweed flakes. This is a simplified and slightly healthier version as it’s lower in oil and sugar. This recipe is easily adaptable for vegetarians too!

Prep Time 5 mins

Cooking Time 15 mins

Instructions

Make the sauce

Make okonimiyaki sauce by mixing all the sauce ingredients in a small bowl.

Make the pancakes

Finely chop white cabbage.
In a large mixing bowl, add eggs, dashi, sesame oil, salt, wholemeal spelt flour and panko crumbs. Whisk until combined.
Stir in chopped white cabbage and spring onions until combined.
Heat up 1/2 tsp oil in a large nonstick skillet over medium heat. Add half of the okonomiyaki batter to the middle of the skillet and try to shape it into a circle. Place 3 prawns (if using) on top of it and press down gently with your spatula. Cover with a lid and cook for 5 minutes.
After 5 minutes or when the bottom is golden brown, carefully flip the pancake over. Press down gently with your spatula, then cover and cook for another 5 minutes.
Flip over one last time and cook uncovered for 2 minutes. Then transfer to a plate and keep warm.
Repeat the same steps with the remaining batter for the second pancake.

To serve

Top each pancake with okonomiyaki sauce, kewpie mayonnaise, bonito flakes and seaweed flakes. Enjoy!

Notes

Feel free to substitute stevia with any other sweetener of choice.
Feel free to omit prawns or substitute with any other proteins of choice. Traditionally, squid and thinly sliced pork belly are also popular toppings.
For vegetarians, omit prawns (or substitute with mushrooms) and bonito flakes.
Kewpie mayonnaise (Japanese mayonnaise), dried bonito flakes (katsuobushi), and dried seaweed flakes (aonori) can all be found in Asian grocery stores.
You may use store-bought okonomiyaki sauce but this homemade one is lower in sugar and you can customize the taste to your liking!

Easy Okonomiyaki

Ingredients

Okonomiyaki pancakes

Okonomiyaki sauce

Toppings

Instructions

Make the sauce

Make the pancakes

To serve

Notes