Don’t skimp on the condiments when serving okonomiyaki, they’re what make it the deliciously messy, casual meal it is.
- 3 eggs
- 1 tsp soy sauce
- ½ cup dashi stock (use chicken or vegetable stock if unavailable)
- 1–1½ cups plain flour
- 1 cup shredded cabbage
- 1 small carrot, grated and excess liquid squeezed out
- 10 green beans, finely chopped
- 2 shiitake mushrooms, finely chopped
- 3 spring onions, roughly chopped
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Worcestershire sauce
- Japanese mayonnaise
- bonito flakes
- pickled ginger
- soft boiled egg, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a large bowl, whisk together the eggs, soy sauce and stock. Gradually whisk in the flour, ensuring there are no lumps – the batter consistency should be like that of thickened cream.
- Add the cabbage, carrot, beans, mushrooms and spring onions to the batter and fold to combine.
- Heat the oils in a small frypan and add some of the mixture to make a large pancake. Flatten with a spatula then cover with a lid and allow to cook for 3-4 minutes.
- Flip the pancake over and cook on the other side, uncovered, for 1-2 minutes. Repeat this process with the remaining batter.
- Serve the okonomiyaki with a drizzle of Worcestershire sauce, mayonnaise and top it with bonito flakes and pickled ginger. Add a soft-boiled egg, if desired.