Okonomiyaki Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">150g all-purpose flour</li> <li class="ingredients-single-item">200ml dashi stock (or chicken stock)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">400g white cabbage, finely shredded</li> <li class="ingredients-single-item">4 spring onions, finely sliced</li> <li class="ingredients-single-item">100g cooked seafood (prawns, squid or crabmeat)</li> <li class="ingredients-single-item">2 tbsp pickled ginger (beni shoga)</li> <li class="ingredients-single-item">4 tbsp cooking oil, for frying</li> <li class="ingredients-single-item">For the toppings:</li> <li class="ingredients-single-item">4 tbsp okonomiyaki sauce (or 2 tbsp Worcestershire sauce mixed with 2 tbsp ketchup and 1 tsp honey)</li> <li class="ingredients-single-item">4 tbsp Japanese mayonnaise</li> <li class="ingredients-single-item">2 tbsp bonito flakes (katsuobushi)</li> <li class="ingredients-single-item">1 tbsp aonori (dried seaweed flakes) or finely crumbled nori sheets</li> <li class="ingredients-single-item">1 tsp toasted sesame seeds</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Large non-stick frying pan or griddle</li> <li class="equipment-single-item">Flat spatula</li> <li class="equipment-single-item">Squeeze bottles (for sauce and mayonnaise)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the batter by whisking together the flour, dashi stock, eggs, and salt in a large bowl until smooth. Let the batter rest for 5-10 minutes to allow the flour proteins to relax, which will produce a more tender pancake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the shredded cabbage, spring onions, seafood, and pickled ginger to the batter. Gently fold these ingredients in with a spatula until everything is evenly coated. The batter should be thick and chunky - the vegetables should be barely held together by the mixture (this is what gives okonomiyaki its characteristic texture). </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Once hot, pour half of the mixture into the pan and use the spatula to shape it into a round pancake about 2cm thick. Don't press down too firmly - you want to maintain some airiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Cook the pancake for about 5-6 minutes until the bottom is golden brown and crispy. You'll know it's ready to flip when the edges look set and slightly dry. Carefully flip the pancake using the spatula (a confident, quick flip works best). If needed, add a little more oil around the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Cook the second side for another 5-6 minutes until golden brown and the pancake is cooked through. The center should feel firm when gently pressed. Transfer to a serving plate and repeat with the remaining batter to make the second pancake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> To serve, drizzle the okonomiyaki sauce over the pancake in a zigzag pattern, then do the same with the Japanese mayonnaise. The combination of these two sauces creates the signature okonomiyaki flavor profile. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Sprinkle with bonito flakes (they will gently wave from the heat of the pancake - a delightful effect!), aonori seaweed flakes, and toasted sesame seeds. Serve immediately while hot and crispy. In Japan, it's traditional to eat okonomiyaki with a small spatula directly from the cooking surface, but a knife and fork work perfectly well too. </li> </ol>