Okonomiyaki (Japanese pancake)
- RECIPE MAKES: 8
- PREP TIME: 15 min
- COOK TIME: 15 min
Okonomiyaki is a delicious Japanese savoury pancake that is fried and includes your choice of tasty condiments and toppings. Enjoy as a main course with a salad or on the run, as a snack, any time of the day!
Place FATE, sugar, baking powder, and salt into a medium-sized bowl. Stir with a metal spoon until ingredients are evenly distributed, make a well in the centre. In a small jug, mix together soup stock and water. Stir in vegetable oil.
Pour stock mixture into well, and stir to combine.
Stir cabbage and spring onion into batter, one third at a time. Make sure the cabbage is well coated. You may not use all of the cabbage if it is overpowering the batter.
Add enough oil to just cover the base of a heavy based, large frying pan. Heat to medium high. Spoon 4, approx. 1/3 cup measures, into the heated pan. Flatten each slightly. Fry 2min, until edge of each pancake is starting to just brown and sizzle. Carefully, using a spatula, flip each pancake, and fry further 2min. Flip each pancake twice more at 2 min. intervals (each side will have been fried for total of 4min.). Remove each pancake from pan.
Repeat step 4. With remaining batter.
Serve with optional Furikake, and/or Japanese Mayonnaise.
PROTEIN FREE
TOP TIPS
*Japanese soup stock – this recipe used Instant Dashi made by Shimaya. Available from Asian groceries stores. Furikake and Japanese Mayonnaise (i.e., Kewpie brand) are available in large supermarkets and Asian grocery stores. In small quantities these products contain negligible protein. Check with your dietitian if unsure.
**Just mincing the cabbage in a food processor takes approx. 1-2min., and means you are ready to cook once the batter is prepared.
If pancakes are thickly prepared, they may not completely cook in the centre. Try placing in an oven heated to 180°C for 10min. to cook right through.
STORAGE
These pancakes are best served hot and fresh, half the recipe if needed. Alternatively, leftover pancakes can be kept fresh in an airtight container in the refrigerator for 2-3 days.
- 1 cup (145g) FATE Low Protein All-Purpose Mix
- 1 tsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 4g Japanese soup stock (powder)*
- ¾ cup (175ml) hot water
- 1 Tbsp vegetable oil + extra for frying
- ¼ green cabbage (350g), roughly minced**
- 2 spring onions, peeled, thinly sliced
- Furikake*, Japanese Mayonnaise*, optional
