Jamie Magazine
By Georgie Hayden
20 mins
Not Too Tricky
serves 2
About the recipe
Crisp, juicy and golden, sweetcorn symbolises the last of the summer sunshine. Try it in this fresh and delicious okonomiyaki.
Recipe From
Ingredients
3 large free-range eggs
200g okonomiyaki flour (see note)
250g Chinese cabbage
1 corn cob
2 shallots
groundnut or rapeseed oil
2 tablespoons mayonnaise
2 tablespoons okonomiyaki sauce (see note)
20g pickled ginger
4 spring onions
1 teaspoon seaweed flakes
bonito flakes
Top Tip
Okonomiyaki flour is a wheat flour mixed with ground yamaimo (Japanese yam), for extra flavour and binding power. You can buy okonomiyaki flour and sauce online – or make your own sauce by combining 3 tablespoons of tomato sauce with 1 tablespoon each of Worcestershire and soy sauce.
Method
- Whisk together the eggs, flour and 250ml of water in a large jug or mixing bowl until you have a smooth batter.
- Trim and finely chop the cabbage, then peel and finely slice the shallot. Remove the kernels from the cob (discard the cob), then add all the veg to the batter.
- Place a non-stick frying pan over a medium heat and pour in a 1 tablespoon of oil. Ladle in half the batter and leave it to fry for 8 minutes, until just set and golden underneath. Quickly flip the pancake and cook for 6 more minutes.
- Drizzle the pancake with the mayonnaise and okonomiyaki sauce. Finely slice the pickled ginger and spring onions, then sprinkle over the top. Finish with the seaweed flakes and bonito flakes, then serve.
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