This is an easy recipe for Osaka-style Okonomiyaki, which is basically a Japanese omelette, but much tastier. It’s something which I really enjoyed eating in Tokyo, where you prepare it yourself on large hot plates.
Luckily for us it’s easy enough to make at home with readily available ingredients and a non-stick frying pan! The taste is pretty similar to the classic Okonomiyaki, and very much open to experimentation. You could add different meats, prawns, or make it Vegetarian. I hope you enjoy it.
Simple Okonomiyaki sauce
- 130g plain flour
- 1 tsp baking powder
- 150ml water
- 3 eggs
- 100g washed and shredded cabbage (tough parts removed)
- 2 slices of ham, thinly chopped
- salt and pepper
- 1 tbsp vegetable oil
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp mayonnaise
- 1 tsp cider vinegar or white wine vinegar
- 2 washed and chopped spring onions
Mix the flour and baking powder together in a large bowl. Add the water and whisk until most of the lumps have gone. Add the eggs and continue to whisk until combined.
Sprinkle in the cabbage and ham, season with salt and pepper and mix together.
Place a large non stick frying pan on a medium heat and pour in the vegetable oil. Once it’s hot spoon in the mixture and use a couple of spatulas to flatten it to around 1.5cm thick. Push in the edges to keep it round in shape.
Cook for around 5-7 minutes. Once the edges start to brown carefully flip over and cook on the other side for a further 5-7 minutes. Once cooked through slide onto a plate.
Mix the Okonomiyaki sauce ingredients together and spread over the top, then combine the mayo ingredients together and drizzle on top. Sprinkle with chopped spring onions and eat.
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