We recently reviewed Andrew Kojima’s cookbook No Sushi – part cookbook, part autobiography. One of the recipes we are keen to make is the okonomiyaki. This popular pancake-like Japanese dish is a filling meal of cabbage and other ingredients mixed into in a wheat-flour batter, cooked on a flat pan or hot plate, and topped with bonito flakes and generously drizzled sauces before serving.
If you have a table top hot plate, you could cook this at the table, and have everyone cut slices and help themselves once cooked; the best tool for that is a triangular spatula made of metal.
- 60 g tofu
- 2 large free range eggs
- 225 g self raising flour
- 40 g shredded pickled ginger (beni shoga)
- 200 g water (or preferably dashi stock)
- 200 g white cabbage, finely sliced
- 150 g chosen filling
- 150 g okonomiyaki batter
- Japanese mayonnaise (we add Sriracha to our house mayo base for a spicy kick)
- Bonito flakes
- Spring onions, finely sliced
- Aonoriko (powdered nori seaweed)
Use a blender to make batter.
In a mixing bowl, add the cabbage and your filling.
Add the batter – it should be enough to thoroughly coat all the ingredients, but the mixture should be thick enough to hold it’s shape when you come to fry it.
Assembling the dish
Place several large serving spoons of the mix into a frying pan with a little oil.
Once the batter has formed a crisp bottom, flip it over and cook from the other side like a thick pancake. You may need to flip it over a few times – you’re aiming for crispy surfaces but a fondant middle, with the cabbage steamed through.
Combine mayonnaise and Sriracha.
Plate up the okonomiyaki and drizzle liberally with okonomiyaki sauce and the toppings.
Save for later
Extracted from Andrew Kojima’s No Sushi, with permission from the publisher, Away With Media.