Ingredients
- 1 cup plain flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 tablespoon baking powder
- 1/2 teaspoon soy sauce (dark soy)
- 1/2 teaspoon sesame oil,(toasted sesame oil)
- 4 large eggs,
- 450 grams cabbage, shredded finely (1/2 green cabbage approx 4 cups shredded & core removed, using a mandolin is great)
- 200 grams mushrooms, thinly sliced (button mushroom, thinly sliced and roughly chopped)
- 40 grams spring onions (thinly sliced, 2 large spring onions ~ green part used for garnish, white for filling)
- 1/2 teaspoon gingerroot (pureed, optional)
- 1 1/2 tablespoons sugar (okonomiyaki sauce ingredients)
- 2 tablespoons oyster sauce (okonomiyaki sauce ingredients)
- 4 tablespoons tomato sauce (ketchup, okonomiyaki sauce ingredients)
- 3 1/2 tablespoons worcestershire sauce (okonomiyaki sauce ingredients)
- FOR SERVING
- Kewpie mayonnaise, for serving
- Dried green seaweed for serving
- Pickled red ginger, for serving
- Lemon wedges (optional)
How to Make
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Step 1: Using a large bowl, combine plain flour, salt, sugar & baking powder and mix well all together. Add the soy sauce, sesame oil, eggs and stir in together to combine. Add the shredded cabbage, chopped mushrooms, ginger if using and white only parts of the spring onions to the bowl; mix well until well-combined. (The consistency should be rather thick, add water if needed to create a just slightly wet batter. Up to ½ cup or as needed. Vegetable stock could also be used.
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Step 2: To make okonomiyaki sauce; Combine all ingredients and mix together.
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Step 3: In a large pan, heat vegetable oil on medium heat. When the frying pan is hot, spread the batter in a circle on the pan. Thickness should be around 2 cm (3/4 inch). When the bottom side is nicely browned, flip over. Gently press and mould (with an egg flip of knife) the okonomiyaki to fix the shape and keep it together ~ Don’t press the okonmiyaki down too much, or it will be dense.
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Step 4: Cover and cook for another 5 minutes the flip over one last time and cook uncovered for 2 minutes. Continue with the rest of the batter.
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Step 5: To make okonomiyaki sauce; Combine the 4 sauce ingredients and mix together.
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Step 6: To serve; apply okonomiyaki sauce with brush, add Kewpie mayonnaise in zigzag lines, and sprinkle with dried green seaweed, chopped green part of spring onions, and pickled red ginger on top; Garnish with lemon wedges on side if using.
We hope you enjoy this recipe!
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