When I lived in Melbourne, there was a great little Japanese lunch bar behind my office building. I loved ducking in for Okonomiyaki and Yakitori (Japanese Vegetable Pancake with Chicken skewers). Admittedly, the thick, sweet Japanese soy sauce and mayonnaise drizzled liberally over them is what I love about these pancakes (and they’ve got vegies in them, so they must be healthy!). I haven’t found them as readily available here in Brisbane, so thought I’d give them a try.
- 3 cups of plain flour
- 1 medium potato, peeled and grated
- 1 onion, chopped
- 1 eggs
- 2 cups water
- 1 cup cabbage leaves, shredded
- 1 small can corn kernels (or 1 cup fresh/frozen corn kernels)
- 2 tablespoons olive oil
- 2 tablespoons thick, sweet Japanese soy sauce (or Okonomiyaki sauce – available at Asian grocery stores, or barbecue sauce)
- ½ cup Japanese mayonnaise
- Mix together flour, potato, egg, a pinch of salt and water. Add cabbage, corn and onion.
- Heat a little oil in a large non-stick frying pan over medium-low heat. Spoon one-quarter of mixture (about two soup ladles) into frying pan on medium heat. Cook for 10 minutes.
- Turn pancake over and cook for another 10 minutes. Place in a warm oven and repeat with remaining batter.
- To serve, drizzle the sauce and mayonnaise over the pancakes.
The recipe makes four large pancakes and are deceptively filling. I didn’t have any mayonnaise and just used barbecue sauce. Hubby and I enjoyed them, the toddler wasn’t so keen!