Japanese Pancake (Okonomiyaki)

Chef Mark

Ingredients:

This recipe is brought to you by our friends at Asian Inspirations

Serves 2

  • 240g cabbage (finely chopped)
  • 80g spring onion (finely chopped)
  • 160g squid tube (finely chopped)
  • 3 tbsp vegetable oil

Batter:

  • 120g plain flour
  • 1 tsp baking powder
  • 4 eggs
  • 2 tsp S&B Wasabi Paste
  • 200ml water

Garnish (optional):

  • Aonori
  • Bonito flake
  • Pickled red ginger

Sauce:

  • 2 tsp S&B Wasabi Paste
  • 50g Kewpie mayonnaise

Method:

To Prep:

  1. 1. Combine and mix all the batter ingredients in a large mixing bowl. Then, add chopped cabbages,
  2. spring onions and squids into the batter mix. Mix well.

To Cook:

  1. 1. Heat 1⁄2 tbsp oil over medium heat in a pan. Add 120ml of batter mix, cook for approximately 5 mins or until the bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
  2. 2. Put the pancake onto an oven tray, set aside and keep warm. Continue the same steps to cook the remaining 5 pancakes.
  3. 3. Put all 6 pancakes in the oven at 100°C for 5 mins. Remove from heat and serve hot. Garnish with aonori, bonito flakes and pickled red ginger.
  4. 4. Mix S&B Wasabi Paste and mayonnaise, then serve on the side.

Our friends at Wine Selectors suggest pairing this dish with Marsanne Rousanne Viognier Blends.

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