"Okonomiyaki is typically found in Osaka, but every city has its own style," says Jonathan Barthelmess. "You can really use whatever you like for the filling, so it can be a good dish for cleaning up all the leftovers in your fridge." At Yoko Dining, head chef Kitak Lee adds kimchi to the okonomiyaki for a Korean twist on the more classic version.
- 50 ml grapeseed oil, plus extra if needed
- Japanese mayonnaise, pickled ginger, aonori (green nori flakes), katsuobushi and shichimi togarashi (see note), to serve
- 130 ml mirin
- 2 tbsp cooking sake
- 135 ml soy sauce
- 50 gm caster sugar
- 20 gm ginger (about 4cm), cut into 5mm slices
- 75 gm tempura flour
- 110 ml water
- 1 tbsp grapeseed oil
- 140 gm white cabbage, cut into 1cm pieces
- 1 clove garlic, finely chopped
- ¼ tsp shichimi togarashi
- 2 small spring onions, green part cut into 3cm pieces, white part halved, then cut into 3cm pieces
- 1For teriyaki sauce, bring mirin and sake to the boil in a saucepan over medium-high heat. Remove from heat, light the liquid with a barbecue lighter (be very careful of the flames) and return to heat. When it has stopped flaming (1 minute), add remaining ingredients. Reduce by half over medium heat, stirring occasionally, until a glaze (12-15 minutes).
- 2For batter, mix ingredients in a large bowl and set aside to rest in the fridge (30 minutes).
- 3For cabbage filing, heat a frying pan over medium heat, add oil then fry half of the cabbage with garlic and togarashi, stirring occasionally, until just wilted (2-3 minutes). Set aside to cool.
- 4Add cooled cabbage, spring onion and remaining cabbage to batter mix and stir through.
- 5Heat a 20cm cast-iron or heavy-based frying pan over high heat and add oil when pan is hot. Add batter mixture, then reduce heat to medium, and cook until light golden and set on the base (3 minutes), then flip over, cook until light golden and cooked through (3 minutes). Increase heat to high and cook each side for a further 1 minute, adding extra oil if needed, until crisp.
- 6To serve, transfer pancake to a cutting board, cut into wedges, place on plate and brush with teriyaki sauce. Drizzle with mayonnaise, garnish with ginger, aonori and katsuobushi and season with togarashi.
Aonori, katsuobushi (dried bonito flakes) and shichimi togarashi are available from Japanese food stores. Beer suggestion Echigo Koshihikari Rice Lager from Japan. Drink suggestion by Nick Ingall