Okonomiyaki (Cabbage Pancake)
Okonomiyaki is a Japanese savoury pancake that's a lot easier to make than is it to pronounce! A popular street food from Osaka, the name is derived from the word okonomi, meaning "how you like" or "what you like", and yaki meaning "cooked".
¼ cup tomato sauce
1 ½ tbsps worcestershire sauce
¼ tsp dijon mustard
1 tsp tamari sauce
2 tbsps brown sugar
1 tsp mirin
Pinch of ground ginger
3 large eggs at room temperature
1 cup of chickpea or lupin flour
¼ tsp baking powder
1 tsp dashi powder
½ cup warm water
100g of shredded white cabbage
½ cup fresh spinach chopped
2 spring onions, chopped
¼ tbsp canola oil
2 rashes of fat removed bacon
2 tsps dried seaweed, finely chopped
Kewpie brand Japanese mayonnaise
To make the sauce add all the sauce ingredients in a small saucepan and bring to a simmer over a medium heat. Stir for one minute, remove and let cool.
To make the pancakes, whisk the eggs, flour and baking powder together in a bowl.
Dissolve the dashi powder in the warm water and then slowly add the dashi liquid to the egg mixture to make a thick pancake batter.
Stir in the cabbage, spinach and spring onions until roughly combined. Set aside.
Heat a medium non-stick frying pan over medium heat. Fry the bacon to desired crispness. Remove from pan and drain on paper towels.
Spoon out half the batter and cook for 8 minutes until mostly cook through. Gently and carefully flip over and cook for another 8 minutes until browned on both sides and cooked though.
Serve okonomiyaki with two pieces of bacon on top and drizzled with the sauce then drizzle with mayonnaise if wanted/desired.