seafood okonomiyaki

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

Ingredient

Instructions

    Method

    • STEP 1

      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.

    • STEP 2

      While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.

    • STEP 3

      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.

    • STEP 4

      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.

    • STEP 5

      Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.