RECIPES
Okonomiyaki (Japanese Pancake)
By Miele
15 minutes
Preparation Time
20-24 minutes
Cooking Time
1 large pancake
INGREDIENTS
Okonomiyaki
300 g white potatoes, peeled and grated
85 g cabbage, finely shredded
50 g brown onion, diced
Salt and pepper, to taste
3-4 tbsp vegetable oil
60 g cheddar cheese, shredded
Ginger sauce
½ tbsp Worcestershire sauce
70 g (¼ cup) tomato sauce
½ tsp ginger, fresh, peeled
and grated
To serve
2 tbsp Japanese mayonnaise
3 tbsp fresh chives,
finely chopped
Pickled ginger (optional)
METHOD
Okonomiyaki
- Wring out any excess moisture from the potatoes before placing into a mixing bowl with cabbage, onion, salt and pepper. Mix to combine.
- In a medium sized frying pan, heat the oil over medium heat, induction setting 6.
- Once oil is hot, add half the pancake mixture to the frying pan. Top with the cheddar, then add the remaining pancake mixture on top to cover.
- Fry for approximately 10-12 minutes, or until the pancake base is golden brown. Use a spatula to press the pancake wider as the mixture softens and shrinks.
- Use a spatula to loosen the edges of the pancake. Cover the frying pan with a large plate and flip the pancake.
- Add more oil to the pan before returning the pancake to the heat.
- Cook for another 10-12 minutes, or until golden brown.
- Remove the pancake from the heat. Drizzle with a generous amount of mayonnaise and ginger sauce and sprinkle with chopped chives and pickled ginger, if using.
Ginger sauce
- In a small bowl, whisk all ingredients to combine.
Hints and tips
- Use a non-stick frying pan for best results.
- A medium sized frying pan would be 23-26 cm in diameter.
- Seafood can also be added to the pancake.
APPLIANCE / FUNCTION
Miele
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