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Recipe

Okonomiyaki (Japanese savoury pancake)

Mar 29, 2012 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Okonomiyaki (Japanese savoury pancake)
  • 1 1/2 cups plain flour
  • 2 cup water
  • 1 1/2 tablespoon vegetable oil
  • 250 gram pork mince or chicken mince
  • 6 eggs, lightly whisked
  • 2 1/2杯精细粉碎白菜
  • 3 green onions, thinly sliced
  • 1/2 red capsicum, seeded, finely sliced
  • sweet soy sauce (kecap manis ), to serve

Method

Okonomiyaki (Japanese savoury pancake)
  • 1
    Sift flour in a large bowl. Make a well in centre. Gradually add water, whisking constantly with a fork, until smooth. Cover and chill 30 minutes.
  • 2
    Meanwhile, heat 2 teaspoons oil in a large frying pan on high. Add mince and cook 4-5 minutes, until browned, breaking up lumps with a spoon as it cooks. Transfer to a bowl.
  • 3
    Whisk eggs into batter mixture until smooth. Stir cabbage and onions through.
  • 4
    Heat 1 teaspoon of remaining oil in a 22cm non-stick frying pan on medium. Spoon a quarter of cooked mince over base of pan. Pour a quarter of batter over this, spreading cabbage evenly over. Cook 3-4 minutes until golden underneath. Turn and cook further 2 minutes or until golden. Transfer to a plate and keep warm. Repeat with the remaining oil, mince and batter.
  • 5
    Top each pancake with capsicum and remaining green onion. Drizzle with sweet soy.

Notes

Serve with a squeeze of Japanese mayonnaise if liked.

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