Ingredients
- ½ a head cabbage, finely chopped (about 500g)
- 2 tbsp benishouga (red pickled ginger)
- ½ cup tenkasu (tempura batter bits)
- 2 cups plain flour
- ½ cup potato flour (or cornflour)
- 1½ cups stock
- 2 eggs
- 1 cup raw prawn meat, roughly chopped
- KEWPIE Mayonnaise
Method
- For the Okonomiyaki batter, mix all the ingredients together in a large bowl and stand in the fridge for 30 minutes before using.
- Mix together the cabbage, tempura and benishouga in a large bowl with the pork and prawns, and mix through the batter. (Alternatively, you can make a few different flavours of okonomiyaki by dividing the cabbage, tenkasu, benishouga and batter mixture equally between 4 bowls and mixing different fillings into each bowl separately.)
- Lightly oil a hot teppanyaki plate or large frying pan, scoop one eighth of the mixture onto the pan and gently spread out to a circle of about 15-20cm diameter. Add the cheese on top and top with another eighth of the mixture. Do not press the mixture down. Repeat the process 3 times to create 4 okonomiyaki. (I will often do one okonomiyaki at a time in two separate frying pans, and then repeat that process.) Fry on low-medium heat for about 10 minutes, moulding the cake around the edges to create a circle until the bottom is browned. Flip the okonomiyaki over, press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 minutes until the thick pancake is cooked through, then transfer to a serving plate.
- Brush the each pancake liberally with Otafuku sauce and drizzle lots of mayonnaise over the top. Scatter with aonori and bonito flakes and serve.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 300G
