Brunch

Okonomiyaki (Japan)

Name: Okonomiyaki (Japan)
Total time: 35 min
Yield: serves 4
Ingredients: 150g Flour; 3 Egg; 1/2 White cabbage; 2 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Sesame seeds; 2 stalks Spring onion

Preparation time: 35 min
Servings: serves 4

Ingredients

serves 4

Flour — to buy150g
Egg — to buy3
White cabbage — to buy1/2
Soy sauce — to buy2 tbsp
Honey — to buy1 tbsp
Sesame seeds — to buy1 tsp
Spring onion — to buy2 stalks

Preparation

Mix the flour, eggs and a little water in a bowl until you get a smooth, lump-free batter.
Add the finely sliced white cabbage and mix well to coat it in the batter: the cabbage should make up most of the volume, it's what gives okonomiyaki its soft texture.
Heat a little oil in a pan over medium heat, pour in the mixture and shape it into a thick pancake about 2 cm high with the back of a spoon.
Cook for 4-5 minutes without touching the pancake, until the underside is nicely golden, then flip it gently with a large spatula (or a plate) and cook for another 4-5 minutes on the other side.
Check it's cooked through by poking the centre with a knife: it should come out clean, with no raw batter stuck to it.
Brush the top with soy sauce mixed with a little honey (in place of traditional okonomiyaki sauce) and mayonnaise, drawing crisscross lines.
Sprinkle with sesame seeds and spring onion before serving hot, straight out of the pan.