Osaka-Style Okonomiyaki

Serves: 4–5


Prep & Cook Time: 40 minutes

Ingredients

½ white cabbage, finely chopped

3 spring onions, chopped

1 medium zucchini, finely diced

30g pickled ginger, roughly chopped

3 eggs, beaten

2 tsp salt

300ml cold water

1 cup plain flour

1 cup cornflour

Vegetable oil, for frying

To serve:
Japanese mayo, okonomiyaki sauce, bonito flakes, aonori (seaweed powder)

Method

1. Make Batter: Whisk flours and water until smooth, then add eggs and mix well.

2. Prep Cabbage: Massage salt into cabbage, let sit 5 mins, then squeeze out moisture.

3. Combine: Add cabbage, zucchini, spring onion, and ginger into batter and mix.

4. Cook: Heat oil in a non-stick pan. Cook pancakes (1 ladle per serve) until golden on both sides.

5. Top & Serve: Finish with mayo, okonomiyaki sauce, bonito flakes, and aonori.