This recipe for okonomiyake should come with a warning as it's that delicious! Okonomiyake translates as "grilled as you like it" so you can tweak this recipe to your own preferences. This particular recipe was given to us by our Japanese intern Yasu and of course he included Mara Seaweed in the recipe. He cooked it for a Japanese themed dinner we had one night and it went down a storm! There where two pancakes between eight of us, as well as other dishes and there was ample to go around. It's also delicious cold, the next day!
Makes 2 pancakes
Cabbage 200g (4-5 leaves finely chopped)
Squid (boiled and chopped) 50g
Prawn (boiled) 50g
Spring onion 2 pieces (chopped)
1/2 white onion (chopped)
Non-smoked bacon 100g (cut into pieces)
Plain flour 150g
2 medium eggs
1 tablespoon Mara seaweed (dulse)
2 tablespoons Mara seaweed (Kombu)
1 teaspoon Soysauce
2 tablespoons Japanese Worcestershire-style sauce
2 tablespoons Mayonnaise
1 tablespoon Ketchup
1 tablespoon Mara seaweed (Shony)
Bonito flakes 5g
Firstly make the dressing by mixing all the ingredients for the dressing together and set aside.
In a large bowl, mix the eggs, flour and water together to form a smooth batter. Mix in the rest of the pancake ingredients as well as the seasoning ingredients.
Oil a medium sized frying pan and heat on a medium heat. Pour in the pancake mix and cook for 5-7 minutes. When the edges start to brown, flip it over and heat through the other side, then flip back over again.
Transfer to a serving plate, top with bonito flakes and drizzle with the dressing.
Cut into pieces and serve!