Okonomiyaki

Don’t let the complicated name put you off! This is my take on the Japanese savoury pancake. They are cheap, easy and once you have made one, they will be a main stay on your menu for years to come.

You can add in all manner of fillings like smoked bacon, pork belly, tofu, seafood, carrots, mushrooms…the list is endless. This recipe is a basic cabbage & spring onion version that you can jazz up however you choose.

I am also far too lazy to be making Okonomiyaki sauce in the van and find that hoisin makes a great substitute.

Recipe

Serves: 2

Ingredients:

• 350g White Cabbage, finely shredded
• 4 Spring Onions, finely sliced
• 4 Eggs
• 6 tbsp Plain Flour
• 1 tsp Sesame Oil
• 1 tsp Light Soy Sauce
• Veg Oil for frying.
• 2 tbsp Hoisin Sauce.
• Drizzle Kewpie Mayo

Method:

1. Beat the eggs and flour together to make a thick batter.
2. Fold in the cabbage and spring onions so that they are fully coated.
3. Stir in the soy sauce and sesame oil, then split the mixture into two.
4. Heat up a non-stick frying pan with a drizzle of veg oil, then spoon half the mixture into the pan, squashing it down with a spatula.
5. Fry on this side for 2 minutes before flipping and turning down the heat slightly to cook the other side. Repeat for the other half of the mixture.
6. Smother in hoisin sauce and drizzle with the kewpie mayo to serve.

Tips & Tricks

Tricks:

• Make up the mixture in advance if you are pushed for time.
• If you have a plancha or flat top griddle like the one on the Cadac, you can cook straight on there.

Tips:

• Don’t scrimp on the Kewpie Mayo if you can afford it! I promise it’s worth it!
• Serve with a smacked cucumber salad for a fresh twist.