This is our take on the Japanese savoury pancake – a little like theBritish omelette, as the filling canbe adapted according to what’s inyour fridge. Ours uses cabbageand bacon as well as shiitakemushrooms – and a storecupboardfavourite, brown sauce!
Here's our take on the Japanese recipe of okonomiyaki. If you like, top with Kewpie mayonnaise (or plain mayo if you can't find Kewpie). Taking just 30min, it's sure to become a midweek favourite.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
574
Ingredients
150g
self-raising flour
2
medium eggs, beaten
150ml
cold chicken or vegetable stock
150g
sweetheart cabbage, very finely shredded
4
spring onions, finely sliced
1Tbsp.
soy sauce
1tsp.
vegetable oil
125g
shiitake mushrooms, finely sliced
6
slices smoked streaky bacon
Pickled ginger, to serve (optional)
Brown sauce, to serve (optional), we used HP
Directions
Step 1Put the flour in a mixing bowl, create a well in the centre and add the eggs,
stirring gradually to create a smooth
batter. Once all the egg has been added,
gradually add the stock. Stir through the
cabbage, the white part of the spring
onions (reserve the green parts for
garnish) and soy sauce. Set aside.
Step 2Heat the oil in a 23cm non-stick
frying pan over a medium heat and cook
the mushrooms for 3-4min, until golden
brown and beginning to crisp. Remove
with a slotted spoon and stir through
the batter mixture. Add the bacon to the
pan and fry for 5min, until starting to crisp.
Step 3Spoon the batter over the bacon and
gently push out with the back of the
spoon to make a rough circle. Cook for
4-5min until just set and golden
brown on the bottom, then slide on
to a plate and carefully flip so that the
undercooked top side is now on the
bottom of the pan. Cook for a further
2-3min, until set on the bottom and
golden brown, then transfer to a plate
or board. Garnish with the remaining
spring onion, pickled ginger and a
drizzle of brown sauce, if you like.
GH TIP
Keep this recipe vegetarian by omitting the bacon and using vegetable stock rather than chicken. If you can’t find shiitake, use any mushrooms you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
