Savoury Cabbage Pancakes (Okonomiyaki)
Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 200 mL hot water
- 1 chicken stock cube
- 1 ¼ cups plain flour
- 4 eggs, whisked
- 6 cups cabbage, shredded
- 4 spring onions, finely chopped
- 125g can corn, drained and rinsed
- 2 rashers of bacon, fat removed and sliced thinly
- 1 tablespoon extra-virgin olive oil
To serve (optional):
- Pickled ginger
- Okonomi sauce
- Bonito flakes
- Kewpie mayonnaise
Method:
- DISSOLVE the stock cube in 200mL of water in a large bowl. Add the eggs and flour and mix to form the pancake batter.
- ADD the cabbage, spring onion and corn to the pancake batter and stir to combine.
- HEAT a frying pan on medium heat and add a drizzle of oil once hot.
- POUR ¼ of the batter mixture into the pan and top with a quarter of the bacon pieces. When the edges of the pancake have become firm, flip the pancake over and place a lid on the fry pan for few minutes. Turn the heat down and finish cooking the pancake, around 1-2 minutes.
- SERVE the pancake bacon side up with your choice of toppings.
- REPEAT this method three more times until batter is finished.
What's Great About It:
This recipe was featured as part of the 2020 QCWA Country of Study, Japan. This versatile snack is packed full of veg and can be made with a number of different fillings such as prawns, pork, octopus, squid, chicken or even noodles! Okonomiyaki translates to ‘cooked to your liking’ so feel free to experiment to find a flavour combination that works for you!
