Okonomiyake Pancakes with Scottish Seaweed
Dulse Seaweed Flakes 30g Pouch - add to basket Kombu Kelp Seaweed Flakes 50g Pouch - add to basket
Makes 2 pancakes
Try this delicious umami delicacy native to Japan as a savoury option for Pancake Day.
Makes 2 pancakes
Time 15 mins prep, 10 mins cooking
This recipe for okonomiyake should come with a warning, it's that tasty. 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 were 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.
- 200g cabbage (4-5 leaves finely chopped)
- 100g unsmoked bacon (cut into pieces)
- 150g plain flour
- 50g squid (boiled and chopped)
- 50g prawn (boiled)
- 2 medium eggs
- 2 pieces spring onion (chopped)
- 1/2 white onion (chopped)
- 150ml water
- 1 tbsp Shony®
- 2 tbsp Japanese Worcestershire-style sauce
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 5g bonito flakes
- Firstly make the dressing by mixing all the ingredients 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.