Literally translated as ‘fried stuff you like’, Okonomiyaki is probably best described as a veggie pancake. Whole restaurants in Japan are dedicated to this dish alone and there are many versions that can include seafood, pork belly, kimchi or cheese. The sauce, along with or without Japanese Kewpie mayonnaise, is an important part of this dish’s delicious savoury taste, especially for children and is worth making a double batch of to have on hand to serve with fried eggs, sausages or barbecued meat.
(Serves 4 sml or 2 lrg)
350 g Chinese or Savoy cabbage, finely shredded
100 g (2 sml) carrots, grated
200 g leek, fine julienne
1 tbsp salt flakes
90 g wholemeal plain flour
3 eggs, beaten
2 tbsp olive oil
¼ cup tomato sauce (commercial ketchup)
1 ½ tbsp. Worcestershire Sauce
½ tsp Dijon mustard
1 tbsp Sake or sherry (optional)
1 tsp soy sauce
1 tbsp honey
½ tsp ground ginger
1 tsp toasted sesame seeds
1/3 cup garlic chives or spring onions, roughly chopped
Japanese Kewpie Mayonnaise, to serve
- Combine the cabbage, carrots, leek and salt in a bowl and then toss through the flour until evenly coated.
- Mix through the beaten eggs until well combined.
- Heat the olive oil in a large deep pan. Transfer the vegetable mix into the pan and press down evenly to make a large fritter.
- Cook on medium to low heat for 5 minutes.
- Slide the pancake out onto a large plate, cover with another large plate and invert. Slide the pancake back into the pan to cook the other side for another 4 – 5 minutes.
- Put the remaining ingredients except the sesame seeds and garlic chives in a small saucepan and simmer for 2 – 3 minutes until thickened.
- Serve the Okonomiyaki drizzled with the sauce, Kewpie mayonnaise and garnished with the toasted sesame seeds and garlic chives.