Japanese okonomiyaki — Osaka’s legendary pancakes with cabbage and sweet sauce

Ingredients

For 4 servings:

• 200 g wheat flour
• 200 ml dashi stock (or water with 1 teaspoon dashi concentrate)
• 2 eggs
• 400 g white cabbage, cut into thin strips
• 4 slices smoked bacon (optional)
• salt to taste
• 2 tablespoons oil for the pan

For garnish:

• okonomiyaki sauce (or thick Worcestershire sauce)
• mayonnaise (preferably Japanese)
• 2 teaspoons ground dried seaweed (aonori)
• a handful of dried tuna flakes (katsuobushi)
• pickled ginger (optional)

Preparation

1. In a large bowl pour the flour and dashi stock and whisk until smooth and lump-free; add the eggs and a little salt.
2. Add the thinly sliced cabbage and mix well by hand so every strip of cabbage is coated with batter.
3. Heat the pan over medium heat with a little oil. Pour in a quarter of the mixture and, with a spatula, shape a thick pancake about 2 cm.
4. Place a slice of bacon on top (if using) and fry 4–5 minutes, until the underside turns golden.
5. Flip the pancake carefully and fry 4–5 minutes on the other side, until cooked through inside. Repeat with the remaining mixture.
6. Transfer to a plate, drizzle the okonomiyaki sauce in lines over the top, then the mayonnaise in a zigzag. Sprinkle the seaweed and dried tuna flakes. Serve immediately, while hot.

Time: Preparation 15 minutes, cooking 20 minutes. Servings: 4.