Serves Preparation Cooking
4 15 minutes 10 minutes per okonomiyaki
200g pointed cabbage (or white cabbage) 2 spring onions
100g peeled prawns
100g yam or potato
16 oysters
200ml water
2 eggs
200g plain flour
1⁄2 tsp salt
1 handful katsuobushi (dried bonito flakes) 4 Tbsp sunflower oil
Garnish
Okonomiyaki sauce (or tonkatsu sauce) *Mayonnaise or soy mayonnaise 4 generous pinches katsuobushi (dried bonito flakes)
A few dill leaves (optional)
Method
Cut the cabbage into thin strips, spring onions into thin rounds and prawns in half lengthways. Grate the yam. Open the oysters and remove them from their shells.
In a bowl, mix the grated yam or potato, water and eggs. Add the flour and salt and mix. Stir in the cabbage, spring onion and katsuobushi (crumbled between your fingers). Add the prawns and oysters, then mix.
Heat a frying pan over medium heat.
Pour in 1 tablespoon oil and wipe the excess with a paper towel. Pour a quarter of the batter into the hot pan. Cook for about 3 minutes.
Turn the okonomiyaki over, cover and cook for 5 minutes. Flip the okonomiyaki back and cook for another 2 to 3 minutes, uncovered. Repeat the process until all the batter is used. This will make four okonomiyaki.
Serve the okonomiyaki on individual plates with a generous amount of sauce spread on top. Add the mayonnaise. Sprinkle with some katsuobushi and decorate with a few dill leaves.
To replace the tonkatsu sauce
In a small saucepan, mix 4 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 Tbsp mirin and 1⁄2 tsp soy sauce. Heat over low heat, stirring until the sauce thickens.
Vegan version
Replace the seafood with 150g mushrooms (oyster, shiitake, etc.) sauteed in 1 Tbsp oil and seasoned with
1⁄2 tsp salt and 1 Tbsp malted or nutritional yeast. Add an additional 100g yam. 7g dried shiitake mushrooms 150g pointed cabbage or wombok (Chinese cabbage) + 1⁄2 tsp salt 300g minced pork shoulder 1 garlic clove, grated
5g fresh ginger, peeled and finely chopped
1⁄2 small onion, finely chopped 1 Tbsp soy sauce
1⁄2 Tbsp oyster sauce
1 tsp toasted sesame oil
Pepper
Method
Rehydrate the dried shiitake mushrooms by soaking in 300ml water for 3 hours. Drain, remove the stems and finely chop the mushrooms. Finely chop the cabbage, season with salt, mix and leave for 20 minutes to disgorge, then squeeze with hands to remove excess water. Mix the pork with the garlic and ginger until it becomes pasty. Mix in the cabbage and onion, then add the soy sauce, oyster sauce and sesame oil. Season with pepper. Mix well and set aside in the refrigerator.
If you do not make homemade dough, make sure you buy gyoza wrappers (round and white) not wonton wrappers (square and often yellow).