Like the steamed buns I have been wanting to make Okonomiyaki for an age. I finally had some cabbage lying around in my fridge and I thought why not! I loved it, eggy but pancakey and then all the cabbage, it really was lovely and I urge you to top it with mayonnaise and brown sauce - delicious.
Okonomiyaki (from The Guardian)
50g plain flour
50g stock, cooled
15g raw potato, grated
1-2 tsp spring onions, chopped
½ tsp fresh ginger, grated (or Japanese pickled ginger, diced)
125g cabbage, thinly shredded
Kewpie mayonnaise (or regular)
Okonomiyaki sauce (or HP sauce)
Mix together the egg and flour, then stir in the cooled stock, making sure that there are no lumps.
Add the grated potato to the batter, then stir in the spring onions, ginger and cabbage.
Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, and fry for five mins each side.
Add the garnishes to taste, and serve immediately.