seafood okonomiyaki
This version of Japanese savoury pancakes is full of flavour and texture, with fresh squid or prawns and a mirin and honey sauce. Garnish with bonito flakes
Ingredients
- 100g plain flour
- ½ tsp baking powder
- 1 egg, lightly beaten
- 100ml cooled fish stock, vegetable, chicken or dashi stock
- 1 baby potato, peeled and grated
- ¼ white, pointed or sweetheart cabbage, shredded
- 1 spring onion, finely sliced
- thumb-sized piece ginger, grated
- 1 tsp soy sauce
- 1 tsp mirin
- 100g lightly cooked squid, king prawns or octopus (or some of each)
- vegetable oil, for frying
- For the sauce
- 3 tbsp ketchup
- 1 tbsp brown sauce
- 1 tbsp Worcestershire sauce
- ½ tbsp soy sauce
- ½ tsp mirin
- 1/ tsp honey
- To garnish
- 1 tbsp mayonnaise
- dried bonito flakes
- powdered seaweed or togarashi seasoning
- sliced spring onion
Directions
- Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
- While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
- Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
- Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
- Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.