Okonomiyaki: a savory pancake from Japan
Okonomiyaki is a savory pancake from Japan. One winter evening while I was returning home I saw a small stall near the railway station selling these pancakes pipping hot. There was a huge queue and we had a few minutes for our train so we decided to wait and grab a bite. My friend and I waited patiently in the cold and ate it all within a jiffy. It was so delicious we were playing guessing the ingredients on our way back home on the train. Since then I have made this dish regularly. Healthy, comforting, versatile, and easy to make at home. But be warned, it can go bland if not balanced properly so make sure you season it well.
INGREDIENTS
- 2 cups all-purpose flour
- 1 1/4 cups warm water
- 1 teaspoon dashi powder(mushroom powder)
- 1 teaspoon baking powder
- 1 tbsp potato starch or cornstarch
- 3 cups cabbage, finely chopped
- 4 tbsp green onion, finely chopped
- 4 tbsp fried onion
- vegetable oil
- roasted sesame seeds optional
- salt to taste
- pepper powder (optional)
Toppings
- Tonkatsu sauce
- Japanese mayonnaise
Method:
- Add dashi powder to the warm water and mix until mostly dissolved. In a large bowl, put flour, baking powder and potato/corn starch, salt, pepper powder and pour dashi mix to make the batter. Rest the batter for up to an hour in the refrigerator.
- Mix cabbage, green onions, fried onion, and eggs into the batter and stir. Then divide the batter into 4 servings.
- Lightly oil and heat a griddle or skillet over medium heat. Pour cabbage batter mix in the pan into a round shape. Cook for about 5-6 minutes.
- Before flipping the okonomiyaki, sprinkle roasted sesame. Flip the okonomiyaki and cook for about 5 minutes.
–Sudha Suresh based in Melbourne is a health-conscious food enthusiast and recreates cherished recipes from her grandmother’s kitchen
