Flip an okonomiyaki at any hour of the day
From the hushed shuffle of a geisha’s wooden clogs in the Kyoto dusk to the hypnotising swoosh of a bullet train as it speeds past the countryside, Japan is a destination that stirs the senses and compels visitors to keep eyes and ears open. Seasoned callers know to keep their mouths open too, as the assortment of delicacies on offer intrigue, bewilder and delight. Okonomiyaki, which translates to ‘how you like it’, is a savoury pancake that can host pretty much any ingredient that tickles your imagination. Shredded cabbage is the mainstay, while additions can range from pork belly and mushrooms to wasabi, katsuobushi (dried fish flakes) and benishouga (red pickled ginger). If you have trouble finding any of the ingredients listed below, simply substitute water for dashi sauce, sliced spring onions for aonori (dried seaweed), Worcestershire or barbecue sauce for okonomiyaki sauce and whole egg mayonnaise for the Japanese version.
INGREDIENTS
5 tablespoons plain flour
1 tablespoon baking powder
70 ml dashi sauce
1 egg
2 cups cabbage, finely shredded
1/3 cup corn kernels
2 stalks spring onions, finely chopped
okonomiyaki sauce
Japanese mayonnaise
1 tablespoon aonori
1 tablespoon katsuobushi
TO MAKE
Sift the flour and baking powder together into a large bowl. Pour in small amounts of the dashi sauce at a time, stirring continuously, until the mixture forms a smooth batter. Add the egg and whisk until well combined.
Add the shredded cabbage, corn kernels and spring onions, and mix together.
Heat cooking oil in a large pan over medium-high heat. Pour in the batter and cook for a few minutes until the underside starts to brown. Flip and leave for another few minutes until cooked through. Transfer the pancake onto paper towel to absorb any excess oil.
While still warm, slide onto your serving plate and squeeze okonomiyaki sauce on top to form a ring around the outside of the pancake. Add the Japanese mayonnaise in a zigzag pattern.
Sprinkle the aonori in the centre, then add the katsuobushi on top. Slice and share, or reserve for solo feasting.
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.