Basic okonomiyaki
Makes 1
A thick Japanese cabbage pancake, pan-fried until golden and topped with sauce, mayo, and crispy garnishes.
| prepFinely slice 1/8 cabbage | |||
| prepThinly slice spring onion white part; reserve green part | |||
| prepFinely slice spring onion greens for garnish | |||
| prepFinely slice or shred nori | |||
| 1/8 cabbage, finely sliced | Mix batter | Pour batter, form 2 cm pancake, cook covered until golden both sides, 10–12 min | Serve topped with condiments & garnishes |
| 1 spring onion (white part), thinly sliced | |||
| 1 free range egg | |||
| 1/2 tsp soy sauce | |||
| 120 ml flour | |||
| 120 ml water | |||
| Oil for frying | Heat oil in frypan over low–medium heat | ||
| BBQ sauce | |||
| Kewpie mayonnaise | |||
| Sriracha | |||
| Kecap manis | |||
| Spring onion greens, finely sliced | |||
| Crispy shallots | |||
| Nori, finely sliced or shredded | |||
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