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Japanese pancakes. You could make smaller ones and serve two or three a person.
Ingredients
| 1 | Carrot, grated |
| 4 cups | Cabbages, very thinly sliced |
| 1 | Courgette, grated |
| 4 | Spring onions, diced |
| 200 g | Chicken, any cooked meat, poultry, seafood or bacon, optional (Main) |
| 2 | Eggs |
| ½ cup | Water, cold |
| ½ cup | Flour |
| ½ tsp | Salt |
| 2 Tbsp | Canola oil |
Sauce
| 2 Tbsp | Mayonnaise |
| 1 Tbsp | Tomato ketchup |
| 1 Tbsp | Worcestershire sauce |
| 1 Tbsp | Mustard, prepared, smooth (Main) |
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Directions
- Place vegetables and meat (if using any) in a large bowl and mix well.
- Whisk eggs and cold water in a bowl. Add flour and salt.
- Whisk until smooth and then pour over vegetables. Stir until well combined.
- Divide oil between two 23cm frying pans. Heat on medium, until shimmering.
- Divide vegetable mixture between the two pans, making two pancakes. Pile mixture high then flatten out top.
- Reduce heat to low. Cover and steam for about 15 minutes.
- Check under pancake to see if it is brown, then flip.
- Press down to compress the vegetables.
- Cook, uncovered, until the second side is browned and centre cooked.
- Combine sauce ingredients.
- Transfer okonomiyaki to plates and drizzle with sauce.
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