Japanese prawn & ginger cabbage pancake

Literally translating as “fried stuff you like”, okonomiyaki  is just another reason why I'm in love with Japanese food. My version of this cabbage based savoury pancake is simple, easy and quick to prepare. Like its namesake suggests you can mix and match with flavours you like - try thinly sliced pork belly, shredded chicken, scallops, add leek, sprinkle with seaweed or serve with traditional sweet Japanese barbeque sauce. Easy, healthy fast food, fried as you like it!

2 cups (300g) plain flour
½ cup (75g) corn flour
1 teaspoon salt flakes
1 ¾ cup water
2 eggs
500g white cabbage, shredded
2 umboshi plums, seeds removed and finely chopped
¼ cup pickled ginger, chopped
12 large green prawns, peeled and chopped
2 spring onions, thinly sliced
vegetable oil, to brush
bonito flakes and Japanese mayonnaise, to serve

To make the batter place the flours and salt in a large bowl. Add the water and eggs and whisk until smooth. Set aside to rest for 15 minutes. Add the cabbage, plums, pickled ginger, prawns and half the spring onions and mix until combined. 
Place a non stick frying pan or flat grill pan over medium heat and lightly brush with oil. Spoon a quarter of the mixture into the pan and spread to a 15cm circle. Cook for 6-7 minutes. Turn and cook for a further 5 minutes or until golden and cooked through. Repeat with remaining batter. To serve drizzle with mayonnaise, sprinkle with bonito flakes and remaining spring onions.

Makes 4.


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