Okonomiyaki (Japanese pancake)

This savoury Japanese pancake is super delicious and you’ll be licking your fingers from the Okonomiyaki Sauce (our recipe too!) plus the Kewpie mayonnaise (either made from Cookidoo or just shop-bought). We have broken the recipe into 2 parts below, first make the Okonomiyaki Sauce, and then the Okonomiyaki.

Makes 4 medium sized pancakes

Okonomiyaki Sauce:

• 65g tomato sauce

• 55g Worcestershire sauce

• 40g honey

• 25g Tamari (or soy sauce)

1. Add all ingredients into bowl and mix 30 seconds, speed 5. Set aside into small bowl and use for serving later.

Okonomiyaki:

• 100g cheese

• 200g purple cabbage

• 200g carrot

• 150g water

• 4 eggs

• 160g plain flour

• 1 tsp baking powder

• 1 can corn kernels (drained)

• 20g pickled ginger (+ extra for garnishing)

• 3 spring onion, thin slices.

• Olive oil for frying

1. Add cheese into TM bowl. Grate 6 seconds, speed 9. Set aside into separate bowl.

2. Without cleaning bowl, add cabbage, carrots & chop 2 seconds, speed 5. Set aside into separate bowl.

3. Add water, eggs, flour, baking powder & mix 20 seconds, speed 4.

4. Add reserved cabbage, carrot, cheese, corn & pickled ginger into bowl. Mix 15 seconds, reverse, speed 4.

5. Heat frying pan on stove with olive oil, low to medium heat.

6. Fry roughly 1 cup of okonomiyaki batter on pan, around 4 minutes each side until browned or cooked to your liking. Repeat with remaining batter.

7. Serve by brushing with Okonomiyaki Sauce (recipe above), zig zag with Kewpie mayo, spring onions & pickled ginger.
   
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