Serves: Makes 2 large pancakes - Time:
There are some things that don’t promise much on paper but are surprisingly good IRL –and here is a perfect example. These cabbage pancakes (please bear with) are a firm favourite in this house although, I have to admit that part of the pancakes’ tastiness comes from the toppings-which are essential-or at least the mayonnaise and barbecue sauce are. Crispy fried onions, dried bonito flakes, salad leaves, herbs, avocado all make perfect partners. If you wanted to add some protein you may consider adding some prawns or cooked, sliced pork belly. After you have made the pancakes once I would encourage experimenting with some additions-for a fiery version stir in a few tablespoons of kimchi or perhaps even sauerkraut. Authentic versions use a mix of flours including yam starch but I want these pancakes to be easy for everyone so I use a gluten-free flour. You can buy ready mixed okonomiyaki flour on Amazon but it is incredibly expensive which seems extravagant for what is essentially Japanese street food.
- 350g (one medium-sized) sweetheart/pointed cabbage, outer leaves removed
- 10 spring onions, trimmed and finely chopped
- 40g white miso paste
- 3 medium eggs
- 1 teaspoon light soy sauce
- 150g gluten-free self-raising flour
- 2 tablespoons vegetable oil
- To serve, Kewpie mayonnaise, barbecue sauce, crispy onions, dried bonito flakes
- Finely shred the cabbage, discarding any hard bits of core and place in a mixing bowl with the spring onions. Put the miso paste in a jug and whisk in the eggs and soy sauce. Sift the flour into another bowl and gradually whisk in the egg mix until you get a smooth batter. Leave for 30 minutes.
- Stir the cabbage and onion into the batter. Place a large frying pan over a low to moderate heat and pour in one tablespoon of oil. Spoon half the batter into the frying pan, spreading the mixture out to the edges. Cover with a lid and cook for about 4-5 minutes. Carefully flip the pancake over –it should be firm enough to do with a spatula –or invert a plate over the pancake and flip the frying pan over. Slip the pancake back into the pan. Cover and cook for a further 4-5 minutes until golden underneath. Transfer the pancake onto a baking tray and keep warm in a low oven while you repeat with the remaining cabbage batter.
- To serve, place the pancakes on a serving dish and drizzle over some mayonnaise, barbecue sauce and whatever else you fancy.