Japanese Pancake (Okonomiyaki)
Chef MarkIngredients:
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. Combine and mix all the batter ingredients in a large mixing bowl. Then, add chopped cabbages,
- spring onions and squids into the batter mix. Mix well.
To Cook:
- 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. Put the pancake onto an oven tray, set aside and keep warm. Continue the same steps to cook the remaining 5 pancakes.
- 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. 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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