How To Prepare Okonomiyaki Recipe
Combine the flour, baking powder, egg and stock and mix the ingredients until smooth by whisking out any lumps without over mixing. Add the potato and season with a little salt and white pepper, cover and rest the batter for at least 2 hours.
While the batter is resting, combine the ingredients for the sauce, stirring until it’s smooth and set aside.
Remove the batter from the fridge and add all of the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
Heat a thin layer of oil in a shallow frying pan on medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for three to five minutes. Use a palette knife to flip the pancake over and cook it for a further three to five minutes, using the pan lid at intervals to trap the heat so it cooks through. Test to see if the pancake is ready by sticking a chopstick into the middle. If it comes out dry, then it is ready.
Once the pancake is cooked, add toppings to the top and flip over to finish cooking. Do not press down with a spatula or the pancake will not be light and fluffy. Cook for a further 3-4 minutes and remove from the pan when finished. Smooth with lashings of okonomiyaki sauce and mayonnaise sprinkle with bonito flakes, aonori seaweed, tenkasu tempura flakes and a portion of pickled ginger.