We had an excess of cabbage in our fridge so we decided to whip up this recipe that we posted many moons ago, and thought you guys might want to be reminded of it!
Okonomiyaki “Japanese pancakes”
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4 Pancakes
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Serves: 4 Pancakes
- 480 g Sugarloaf cabbage
- 200 g Speck, can leave out if you want vegetarian
- 250 g Flour
- 4 Eggs
- 200 mL Stock, beef, chicken or veg
- 1 Lemon
- 1 bunch Spring onion
- 2 sheets Nori, or bonito flakes
- Olive oil
- Kewpie mayo
- Kecap manis
- Pickled ginger
- Pans, can use two to cook faster
Chop up cabbage and put into large bowl.
Chop speck into cubes.
In a separate bowl, add 250g of flour, crack 4 eggs and pour in 200mL of stock and mix.
Add speck to a pan on high heat and cook for 3-4 mins (until it has some colour and the fat starts to render down).
Zest a lemon over the cabbage, add a good whack of salt and massage/squeeze the lemon until it softens and the moisture draws out.
Chop the ends of a bunch of spring onion and add to the cabbage.
Pour the egg/flour mixture over your cabbage and add in the cooked speck and mix together.
NB: should be batter consistency, if too wet add some more flour and mix
Add olive oil to pan (or use speck fat) on medium to high heat, add approx 1/4 of pancake mix to pan and pat down the mixture to make sure it’s flat and even. Cook for approx. 8 mins on first side and 6 mins on second side.
NB: can use 2 pans so that you cook multiple pancakes faster. Can also put in oven on 100C to keep warm while cooking others
While pancakes are cooking, chop up the tops of the spring onion for garnish and chop up sheets of nori into thin strips.
Once cooked, top with lots of Kewpie and kecap manis. Then sprinkle with spring onion and nori and top with pickled ginger.