Name: Okonomiyaki (Japanese savoury pancake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups plain flour; 2 cup water; 1 1/2 tablespoon vegetable oil; 250 gram pork mince or chicken mince; 6 eggs, lightly whisked; 2 1/2 cup finely shredded chinese cabbage; 3 green onions, thinly sliced; 1/2 red capsicum, seeded, finely sliced; sweet soy sauce (kecap manis ), to serve

Ingredients

1 1/2 cups plain flour

2 cup water

1 1/2 tablespoon vegetable oil

250 gram pork mince or chicken mince

6 eggs, lightly whisked

2 1/2 cup finely shredded chinese cabbage

3 green onions, thinly sliced

1/2 red capsicum, seeded, finely sliced

sweet soy sauce (kecap manis ), to serve

Method

1.Sift flour in a large bowl. Make a well in centre. Gradually add water, whisking constantly with a fork, until smooth. Cover and chill 30 minutes.

2.Meanwhile, heat 2 teaspoons oil in a large frying pan on high. Add mince and cook 4-5 minutes, until browned, breaking up lumps with a spoon as it cooks. Transfer to a bowl.

3.Whisk eggs into batter mixture until smooth. Stir cabbage and onions through.

4.Heat 1 teaspoon of remaining oil in a 22cm non-stick frying pan on medium. Spoon a quarter of cooked mince over base of pan. Pour a quarter of batter over this, spreading cabbage evenly over. Cook 3-4 minutes until golden underneath. Turn and cook further 2 minutes or until golden. Transfer to a plate and keep warm. Repeat with the remaining oil, mince and batter.

5.Top each pancake with capsicum and remaining green onion. Drizzle with sweet soy.

Serve with a squeeze of Japanese mayonnaise if liked.
Note

Woman's Weekly Food

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Ingredients

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