Okonomiyaki
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Okonomiyaki

By Katy Greenwood

Contains pork – recipe is for non-Muslims only

You can easily adapt this Japanese savoury pancake  – swap the prawns or bacon for a different take

  • Prep:10 mins
    Cook:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 613
  • fat 34g
  • saturates 7g
  • carbs 42g
  • sugars 4g
  • fibre 4g
  • protein 33g
  • salt 2.9g

Ingredients

  • 2 slices streaky bacon
  • 1 egg
  • 50g plain flour
  • 50g sweetheart cabbage, finely shredded
  • 2 spring onions, sliced diagonally
  • 50g small cooked prawns
  • 1 tbsp oil
  • 1 tsp brown sauce
  • 1 tsp mayonnaise

Method

  1. Heat a small (about 20cm) non-stick frying pan, add the bacon and cook over a medium-high heat for a few mins until cooked through. Remove the bacon from the pan with a slotted spoon and set aside. Once cool, cut into pieces.

  2. Whisk the egg, flour and 4 tbsp water to make a batter, season and stir in the cabbage, half the spring onions, the prawns and the cooked bacon. Pour the oil into the pan, add the mixture and press down, then cook for 5 mins on a medium heat. Flip with a spatula, then cook for another 5 mins until golden and cooked through. Slide onto a plate and drizzle over the brown sauce and mayonnaise. Finally, scatter with the remaining spring onions.

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