|Okonomiyaki is a Japanese style savoury pancake and one of the most popular street food. It’s unpretentious Japanese food and inexpensive to make.
Okonomiyaki literally means ‘grill what you like’ in Japanese, and as its name suggests, you can add a variety of ingredients of your choice to the same base: batter and shredded cabbages. For this particular recipe, I chose sweetcorn to add some sweetness, and spring onions to give an accent. It’s packed with vegetables and kids love it, even ones who hate vegetables. It’s also vegetarian and vegan friendly.
Authentically, dashi fish stock is used for the batter and there are a set of conventional garnishes for it: Okonomiyaki sauce, bonito flakes, and seaweed flakes, which are quite difficult to find at your local supermarket. This recipe doesn’t require those ingredients, as I created this recipe for anyone who wants to have a go at cooking okonomiyaki outside of Japan. It’s seasoned already, so you can eat as it is, or garnish with mayonnaise and soy sauce if you like.
It’s light and fluffy. Try cooking Okonomiyaki for a light lunch or a healthy snack.
Cooking Time: 30 minutes
Cooking Level: Easy
Ingredients for 2
100g Sweetheart Cabbage Leaves (shredded)
50g Spring Onion or Salad Onion (finely chopped)
100g Tin of Sweetcorn (drained)
100g Plain Flour
1 Vegetable Stock Cube (dissolve in 50ml hot water)
2 tbs Cooking Oil
Soy Sauce (optional)