Easy Japanese Okonomiyaki Recipe – Sous Chef UK

Method for okonomoyaki First cook the chicken, if using. Heat 1 tbsp of oil in a large 28cm frying pan, and stir fry the chicken until cooked through. Remove to a plate and wipe out the pan. In a large mixing bowl, whisk together the flour, water, dashi stock, caster sugar, baking powder, salt and eggs until smooth (very small lumps will not matter). Add the cabbage and spring onions, and mix well. The cabbage will have a fine coating of batter. Heat the remaining oil in a frying pan over a medium heat. If using chicken, pour in half the cabbage mixture, flatten with a spatula, then evenly arrange the chicken pieces on the surface of the cabbage, and top with the remaining cabbage mixture - making a chicken layer at the centre of the pancake. Otherwise simply add all the cabbage mixture to the pan at once. Press down firmly with a spatula to flatten. If you can, cover with a lid to help the pancake cook through - a smaller round heavy lid pressing on the cabbage is best. Cook covered for 7-10 minutes until lightly set, then flip over using a spatula and cook uncovered for a further 7-10 minutes. When cooked the pancake should be piping hot in the centre (around 85°C if using a digital thermometer) - you might need to flip over a couple more times, cooking for a few minutes extra on each side. Remove to a serving plate and garnish with mayonnaise, okonomiyaki sauce, aonori seaweed flakes, and katsuo bushi bonito flakes. © Speciality Cooking Supplies Limited 2021