I’m excited to post this Okonomiyaki recipe as I’ve basically been obsessed with okonomiyaki ever since I went to Japan three years ago. It’s a Japanese savoury pancake served with Japanese mayonnaise and Okonomiyaki sauce which is a bit like brown sauce and then some bonito flakes which are dried fish. There are 2 regional variations that are the most famous – the Osaka version and the Hiroshima version, the Hiroshima take adds noodles to the mix. I’ve had both and I have to say the Hiroshima version is the best so that’s what I’ve tried to replicate here with some success. In Japan they just have a large hot plate which they cook the okomiyakis all in a line. I’ve made this a couple of times before and this was the best it’s ever turned out. I think it’s to do with the ratio of ingredients to the pan. I was feeling a bit indulgent and it was the weekend so I had salmon, prawns and scallops but you can pretty much put whatever you want in an okonomiyaki. You can maybe get away with leaving out the bonito flakes and also even subbing the okonomiyaki sauce for HP sauce but I think the Kewpie mayonnaise is an absolute must.
- 3 eggs
- 300g white cabbage (about half a cabbage)
- 3 tbsp plain flour
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 2 spring onions
- 2 fillets salmon
- 6 small scallops
- 100g raw prawns
- 300g ready to wok noodles
- bonito flakes
- kewpie mayonnaise
- okonomiyaki sauce
1.) Cut the cabbage into shreds. Dice the spring onions. De-skin the salmon and chop into large chunks.
2.) Break the eggs in a measuring jug, add the flour and beat. Add the soy sauce and sesame oil.
3.) In a large oven proof frying pan, heat some oil and add the cabbage and fry for 3 minutes or so.
4.) Add the salmon and spring onion and fry for a couple more minutes. Turn on the grill to preheat.
5.) Add the prawns and scallops and cook for a few more minutes, flipping the prawns over so they start to become pink on both sides.
6.) Now add the noodles and break them up a bit with the spoon. Cook for a couple more minutes.
7.) Move the ingredients around the pan so that it’s all evenly distributed and then pour in the batter.
8.) Cook for about 4 minutes until the bottom is set.
9.) Put under the grill for 3 – 4 more minutes until the top is starting to brown.
10.) Sprinkle over the bonito flakes and then drizzle the mayo and the okonomiyaki sauce all over the pancake and serve.