Easy Okonomiyaki (Japanese Savory Pancake)
I had my first taste of this savory pancake last summer. We were in Tokyo and the boys were keen to sample authentic okonomiyaki. After some research, they decided on Sometaro, a small but renowned okonomiyaki restaurant in Asakusa, a short walk from our hotel. As soon as we entered the premises, we were given plastic bags to keep our footwear and guided inside. The interior was rustic and cozy, the ambience informal. Guests were seated on tatami mats around large tabletop griddles. A lot of them looked like locals and we were reassured we had come to the right place.
I was expecting to go hungry that night because I don’t fancy eggs. But as the evening unfolded I was in for a pleasant surprise. After placing our order, we were each given our own pancake batter to mix and cook with instructions from the server. As I bit gingerly into that first piece of hot pancake, my reaction went from squirming to smiling. It was not “eggy” at all (phew!). In fact, the okonomiyaki were so good we ended up ordering a second round. It was a fun experience and I came back reminded that it does not hurt to keep an open mind.
Of course, the hubby was keen to try making okonomiyaki at home. So I looked up several recipes online and came up with one to suit my taste and convenience. Ingredients like dashi and bonito flakes were omitted simply because I didn't have them. I also opted to use homemade ginger-garlic paste instead of pickled ginger because I use it frequently for Indian food and always have a bottle in my refrigerator. Whilst my homemade version may not be authentic like the one we relished in Tokyo, it is still very delicious. Okonomiyaki literally translates to “what you want cooked.” Cabbage is the main ingredient, but you can add any vegetables of your choice (do make sure to sauté veggies like mushrooms/spinach that contain a lot of water before adding them to the batter). And this makes it a great fridge clean up meal. Keep it as basic or fancy as you like (in the photo below, you can see all the different mix-ins that can be used). At first glance, the procedure may seem a bit lengthy and complicated, but it takes just one attempt to get the knack of flipping the pancake. As a main, this recipe serves one (I usually triple it). As a snack, it will cater for two. Do not skip the okonomiyaki sauce. For the topping, you can use store-bought mayonnaise, but I have included an easy recipe for a homemade version. I have also suggested gluten-free and eggless substitutes at the end of the recipe.
Recipes
Easy Okonimiyaki
(Makes one large 10” pancake or two small 5” pancakes)
Ingredients
1/2 cup all purpose flour
1/8 tsp baking powder
1/2 tsp red chilli flakes
Salt and pepper to taste
1 egg, beaten (if eggs are your jam, feel free to add in a few more)
1/2 cup chicken/vegetable stock (this can be substituted with 1 bouillon cube dissolved in 1/2 cup hot water and cooled to room temperature)
1/2 tsp ginger-garlic paste
1/4 cup finely chopped spring onion (can be substituted with red/white onion)
1 heaped cup finely shredded cabbage
1/2 cup sautéed mushroom
1/4 cup cooked and shredded shrimp (optional)
2 tbsp oil
1 tbsp chopped cilantro/spring onion greens for garnish (optional)
Okonomiyaki Sauce
1 1/2 tbsp tomato ketchup
2 tsp Worcestershire sauce
1/2 tsp soy sauce
2 tsp honey
Mayonnaise
1 egg (substitute with 1/4 cup whole milk for eggless mayonnaise)
1 tbsp white/rice wine vinegar
1/2 tsp ground mustard
1 tsp sugar/jaggery
Salt and pepper to taste
1/2 cup extra virgin olive oil (or any oil of your choice)
2 tsp Sriracha sauce (optional)
Method
For the Sauce
In a small bowl, whisk all the sauce ingredients together until well combined. Cover and set aside.
For the Mayonnaise
In a deep jar, combine the egg/milk, vinegar, ground mustard, sugar, salt, and pepper. Using an emulsion blender, blend them until well combined. Add in the oil, a tablespoon at a time, blending well after each addition. By the time all the oil has been added, you should end up with a thick emulsion. Stir in the Sriracha sauce if using, cover and refrigerate the mayonnaise until needed.
For the Okonomiyaki
In a large bowl, whisk together the flour, baking powder, chilli flakes, salt and pepper.
Add the beaten egg, stock and ginger-garlic paste. Whisk lightly to combine until you get a lump-free batter.
Stir in the spring onion, cabbage, mushroom and shrimp. Stir well so that they are evenly coated with the batter.
Heat a large nonstick frying pan over medium heat. Brush a tablespoon of oil over the base and sides of the pan.
Ladle the pancake batter into the pan and spread it flat to fill the pan. Cook uncovered for a minute, pressing down with a spatula until the edges are set. Then cover the pan with a lid to prevent the steam from escaping and cook the pancake for about 5 minutes or until the bottom is well browned.
Briefly take the pan off the heat and cover it with a plate. Working quickly, carefully flip the pancake onto the plate. Brush the pan with another tablespoon of oil and return to the heat. Gently slide the pancake back into the pan. Do not cover the pan this time. Cook the other side for 5-6 minutes or until well browned. Keep pressing the pancake down with the spatula as it cooks.
Brush the top with some okonomiyaki sauce (this is to ensure there is sauce on both sides of the pancake).
Place a serving plate over the pan. Flip the pan to transfer the pancake onto the plate. Brush the top of the pancake with more sauce. Drizzle some mayonnaise on top and garnish with chopped cilantro/spring onions greens. Serve immediately.
If using a smaller frying pan, repeat the procedure to make the second pancake.
Substitutions
For a gluten-free version, replace 1/2 cup all-purpose flour with 6 tbsp buckwheat/oat flour + 2 tbsp cornstarch.
For an eggless version, replace the egg with a flax egg (i.e. 1 tbsp flaxseed powder + 3 tbsp water mixed well and left to thicken for 10 minutes).
