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Okonomiyaki

By Annette Tan
22 August 2013 2:58 PMUpdated 23 Aug 2013

Okonomiyaki

Photo: Annette Tan

Easy to toss together and very satisfying, this Japanese pancake can be a meal in itself. Feel free to add your own choice of ingredients, including noodles (typically curly yellow yakisoba - wheat flour noodles), squid and even sliced pork belly.

Recipe serves 4 to 6
Difficulty: Medium
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients:
For the dashi stock
2 cups water
1 piece konbu
½ cup bonito flakes

For the pancake:
1 cup flour
¾ cup dashi
2 tablespoons rice flour
1 teaspoon worchestershire sauce
¼ cabbage, shredded
1 carrot, peeled and grated
3 rashers bacon, sliced
6 prawns, peeled, deveined and cut into 1cm pieces

For the garnish:
2 tablespoons oil
Tonkatsu sauce
A squirt Japanese mayonnaise
A handful of bonito flakes

Method:
1. To make dashi, wipe the konbu with a damp towel to clean it. Place in a saucepan with the water and bring to a boil.
2. Once the water comes to a boil, add the bonito flakes and simmer for 10 minutes. Strain the stock, discarding the konbu and bonito flakes. Allow it to cool before using.
3. Place all the pancake ingredients in a bowl and mix to combine. Don’t over-mix it or you will get a tough pancake. Stop mixing once everything looks like they are just incorporated.
4. Heat oil in a non-stick skillet over medium heat until it starts to shimmer slightly. Pour a large ladleful of batter onto the base of the skillet. Cook for about 4 minutes, then flip the pancake over and cook till both sides are golden brown and cooked through. Repeat with the remaining batter.
5. To serve, place each pancake on a plate and top with tonkatsu sauce, mayonnaise and a handful of bonito flakes.

 


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.

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