A couple of weeks ago my friend had an Asian themed party. My contribution was okonomiyaki. I had made these previously, but for the party I made smaller ‘finger food’ sized pancakes. They worked really well, with everyone enjoying them.
The original recipe was recommended by another friend from Iron Chef Shellie’s blog. The recipe was written for a Thermomix, so I’ve converted some of the measurements and rewritten the recipe so it’s easier to follow without the need for using a Thermomix. I still need to convert the sauce ingredients from grams to teaspoons and cups, but if you have a set of electronic scales it’s actually pretty easy to measure in grams and tare the scales between each ingredient.
- 110g grated tasty cheese
- 1/4 small cabbage, roughly chopped
- 1 carrot, grated
- 3 celery sticks, roughly chopped
- 3 spring onion stalks, sliced
- 2 tbsp brown sugar
- 2 cups plain flour
- 1 tsp salt
- 1 egg
- 1 1/3 cups milk
- 1/2 cup water (optional)
- vegetable oil, for frying
- kewpie mayonaise, to serve
Combine the tasty cheese, cabbage, carrot, celery and spring onion in a large bowl.
Add the brown sugar, flour and salt and mix well.
Add the egg and milk, and mix the ingredients until the vegies are coated in a smooth batter. If the mixture seems too thick, add some water.
Heat some vegetable oil over medium heat in a large frying pan, then scoop the batter into the oil forming pancakes about 1.5cm thick and 10-15cm wide.
Cook on each side for about 3 minutes, or until brown.
Serve the okonomiyaki with a thin layer of sauce, topped with kewpie mayonnaise.
The okonomiyaki freeze well (separate with layers of baking paper to make it easier to separate later) and can be reheated easily on the pan or in a sandwich press.
- 2 cloves garlic, crushed
- 10g (about 2 cm) ginger, finely grated
- 60g tomato sauce
- 30g soy sauce
- 10g mirin
- 20g rice wine vinegar
- 15g sugar
- 1 tsp mustard powder
- 50ml water
Combine all ingredients in a small saucepan.
Stir over high heat and bring to the boil. Reduce to simmering, and cook, stirring, for 10 minutes or until the sauce is reduced to a glossy pouring consistency.