I have an assignment to finish, so I'm copping out a bit tonight by posting a recipe. But hopefully you will love it so much that you'll forgive me ;)

Okonomiyaki (Japanese pancake) is a regular dish at our place. It's so simple and delicious. And it's popular too :) It was the first recipe I ever added to my Recipe Box page, and in fact was the reason that I originally created the page, as it was easier than emailing the recipe to everyone that asked for it!

Okonomiyaki (Japanese pancake)

Okonomiyaki (Japanese Pancake)
Serves 2

  • 125g plain flour
  • 2 good pinches sugar
  • salt
  • ~150ml cold water
  • 1 egg
  • 25g pickled ginger (optional)
  • 150g white cabbage, finely shredded
  • 1 carrot, grated
  • vegetable oil for frying
  • teriyaki or okonomiyaki sauce
  • Japanese mayonnaise
  • powdered seaweed or toasted sesame seeds (optional)
  • Sift the flour into a bowl, add the sugar and a little salt, then mix in the water, egg, pickled ginger (if using), cabbage and carrot. Heat about 1 tablespoon of oil in a frying pan. Pour in the batter mixture and spread out to a circle.
  • Reduce the heat to low and cover the pan.
  • Fry for about 10 minutes until the base is golden brown. Then turn the pancake over and fry, uncovered, for a further 5-6 minutes. While cooking, cut the top in a few places with a knife to let steam escape.
  • To serve, turn out on to a warmed plate, spread (or drizzle) about 2-3 tablespoons of teriyaki sauce over the top, then a similar amount of mayonnaise. Sprinkle with powdered seaweed or sesame seeds if desired. Cut in half and serve.

Credit: Recipe adapted from Japanese Vegetarian Cooking (1996), by Patricia Richfield