This might not look like much, but this Japanese pancake is actually very tasty.
I have adapted this recipe from Adam Liaw’s cookbook; Two Asian Kitchens, as I struggled to source the ingredients in the original recipe.
The following shows what I used as substitutes:
| Original Ingredient: | Substitute: |
| Tenkasu | Panko Breadcrumbs |
| Benishouga (red pickled ginger) | Sushi (pink pickled) ginger |
| Aonori (powdered green laver) | Nori sheet (sushi), powdered |
| Okonomiyaki batter: 220g plain flour 60g potato or cornflour 200ml ichiban dashi |
200g Pre-packaged Okonomiyaki batter mix 2 eggs 200ml water |
Makes two large pancakes. Serves 3 – 4.
Ingredients:
300g shredded cabbage
25g panko breadcrumbs
20 g pink pickled sushi ginger, finely chopped
100g raw, peeled, prawns, chopped
2 tablespoon sunflower oil
60g grated cheddar cheese
125ml Otafuku okonomiyaki sauce
Kewpie mayonniase
1 tablespoon powdered nori sheet
1 tablespoon dried bonito flakes
200g Okonomiyaki batter mix
2 eggs
200ml water
Method:
To make the batter, whisk the matter mix, egg and water to a smooth paste. Divide the mixture among two bowls, to make two pancakes.
Divide the cabbage, panko breadcrumbs and ginger equally between the bowls. Stir well. Add half the prawns to each bowl and mix well.
Heat half the oil in a large fry-pan over medium-high heat. Add half the mixture from ne bowl, spread out into a 15cm circle. Scatter with half the cheese and pour over the remaining half of the batter. Cook for 7 minutes until the base is well browned. Turn over and poke holes in the pancake with a skewer, to let steam escape. Cook for 5 minutes until cooked through.
Transfer to a serving plate and brush with half the Otafuku sauce. Sprinkle with half the powdered nori. Squeeze over Kewpie mayonnaise to make a criss-cross pattern and scatter with half the bonito flakes.
Make the other pancake in the same way, or alternatively make them together if you have two fry-pans.
