I was introduced to this culinary mystery by my husband after he enjoyed this traditional Japanese street food on his visit to Japan.
After further research and reading about it, I was keen to recreate it at home.
Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients.
Traditionally, this pancake is filled with cabbage and seafood and served with Japanese sauces and condiments.
I put together a few recipes and recreated my own okonomiyaki, which would suit my family’s taste buds.
This pancake is utterly delicious eaten on its own or topped with a fried/ poached egg for brunch.
It’s quick and easy to make and the family will definitely enjoy it.
Preparation time : 30 minutes
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar
- 2 eggs
- 1/4 cup coconut milk
- 1/2 cup milk
- 1 tsp green chili paste
- Chopped spring onions
- 2 cups mixed cabbage and carrots, finely grated
- 1 cup raw shrimp, optional
Preheat the oven to 180 degrees Celsius.
Combine the flour, salt, sugar and baking powder. Whisk the eggs, chili and milk.
Mix the dry and wet ingredients together. Fold in the cabbage, spring onions and shrimp.
Heat a skillet over medium heat with a little oil. Ladle the mixture to form a pancake. Cook for 5 minutes on each side. Remove and place on a tray and cook for a further 5-8 minutes in the oven. Grill the top if you like it crispy.
Serve topped with an egg or on its own with lashings of sriracha sauce and mayonnaise.