Japanese Okonomiyaki

Ingredients

• 1 cup plain flour.
• 1/2 tsp baking powder.
• 3/4 cup vegetable stock.
• 1 tbsp soy sauce.
• 3 eggs.
• 100g purple sweet potato, grated.
• 3 cups cabbage, shredded.
• 1/4 cup spring onion roughly chopped, plus extra for garnish.
• Vegetable oil.
• Japanese kewpie mayonnaise to serve.
• Tonkatsu sauce to serve.
• Seaweed and wasabi flakes for garnish (optional).

Method

1. Whisk plain flour, baking powder and a pinch of salt in a large mixing bowl.
2. Add vegetable stock, soy sauce and eggs to the mixing bowl and whisk until smooth.
3. Add sweet potato, cabbage and spring onion to the mixing bowl and stir to combine.
4. Heat 1 tbsp of vegetable oil in a non-stick frying pan over medium heat.
5. Add 1 cup of the mixture to the frying pan and use a spoon to shape it into a thick round pancake. Cook for 3 minutes on one side, flip the pancake and cook for another 3 minutes or until golden.
6. Transfer the pancake to a plate lined with a paper towel. Repeat step 5 to create another pancake.
7. Drizzle the ready pancakes with kewpie mayonnaise and tonkatsu sauce.
8. Garnish with spring onions, seaweed and wasabi flakes. (optional).

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Obento - Tonkatsu Sauce