Okonomiyaki (Japanese cabbage pancakes)

These fritter-like pancakes come from Japan. Any type of cabbage will work just fine. Try the okonomiyaki sauce below, or substitute with another hot sauce or flavoured mayonnaise.

Ingredients

  • Pancakes (makes about 8):
    • 3 large eggs
    • 3 tbsp plain flour
    • ½ tsp salt
    • ½ tsp dark soy sauce
    • ½ tsp sesame oil
    • 2 large spring onions, thinly sliced
    • 275g cabbage, very thinly shredded
  • Sauce:
    • 1½ tbsp tomato ketchup
    • ½ tbsp Worcestershire sauce
    • 2 tsp runny honey (see Paul at the Farm for this!)
    • 1 tsp dark soy sauce

Method

  1. For the sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce.
  2. For the pancakes, whisk together the eggs, flour, salt, soy sauce and sesame oil until smooth.
  3. Fold in the spring onions and cabbage until everything is well coated.
  4. Heat enough oil to cover the bottom of a large frying pan over a medium–high heat until shimmering. Warm a plate and line it with some kitchen paper.
  5. In batches, spoon the cabbage mixture into the pan in pancake shapes that are about the size of your palm. Press down with the back of the spoon and fry until golden-brown on each side, flipping halfway. Transfer the pancakes to the kitchen paper to drain.
  6. Serve warm, drizzled with sauce.