Cabbage recipe: okonomiyaki

Japanese savoury pancake

INGREDIENTS (makes 2 )

100 ml water
1 tsp dashi stock powder
60 g plain flour
2 eggs
pinch salt
1/2 tsp sugar
240 g finely chopped cabbage (1/4)
3 or 4 chopped spring onions
1 tbspn shopped pickled ginger
20 g panko crumbs (if you have any)
grape seed oil

bonito flakes (katsuo bushi)
pickled ginger, sliced
toasted sesame seeds
extra sliced spring onions
mayonnaise (with a squirty nozzle)

okonomiyaki sauce
1 tbsp tomato paste
1 tbspn soy sauce
1/2 tbspn oyster sauce
1/2 tbspn maple syrup


Dissolve the dashi powder into the water to make the dashi stock.
Place the flour in a bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside.
Mix chopped cabbage, green shallots, pickled ginger, panko and eggs
Add to batter and mix. (or make up 2 bowls for separate pancakes)
Mix them well together with a fork.

Heat pan over medium heat and pour the cabbage mixture onto the cooking plate to spread approximately 2cm thick.
Cook for about 2-3 minutes, pressing down with spatula. Flip it over with two egg flippers. It should be browned underneath.
Put the lid on the pan and steam for 1-2 minutes.
Turn the okonomiyaki over one more time to check whether it’s cooked.
If you like, Fry an egg to go on top. 

Brush the okonomiyaki with the sauce, squirt kewpie mayo in stripes and garnish with pickled ginger, sliced spring onions, bonito and sesame seeds.

Serve immediately!