Okonomiyaki, aka Japanese cabbage pizza

Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked. When it comes to cooking okonomiyaki, there are two styles. The Hiroshima styleis where the plain pancake is grilled, then topped with the chosen cooked ingredients, whilst the Osaka style all the ingredients being mixed into a batter, then cooked more like a frittata. The recipe below is Osaka style, which is most common in Japan's okonomiyaki bars.


What you will need
150g finely shredded cabbage
80g finely sliced leeks
130g wholemeal flour
A pinch or two of sea salt
4 table spoons dashi or cold water
2 eggs
1 table spoon sesame oil
Toasted flaked almonds
Fresh chives
Soy sauce

Combine the cabbage, leeks, flour, dashi and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

 

 

Heat a large frying pan over a medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the pan on to a plate. Place another plate on top and flip both over together. You might need a bity more oil  in the pan, then slide the okonomiyaki back in. Again press down a bit with a spatula and cook until golden on this side – another 3 -5 minutes.

 

 

Sprinkle the okonomiyaki with toasted almonds and chives, and slide it on to a cutting board to cut into wedges. I like mine served with or drizzled with simple soy sauce.

Traditionally, it is served with mayonnaise and okonomiyaki sauce, a sweet brown sauce strong in umami flavours. It has been suggested the our very own brown sauce can be substituted for it in this dish, so why not give it a go?