Recipes

Okonomiyaki Pancakes

konomiyaki-Inspired Pancakes konomiyaki-Inspired Pancakes (The Good Stuff)
DifficultyPortionsPrep timeCook time
Intermediary2-415 minutes12 minutes

Ingredients

  • ----For the Okonomiyaki Pancakes----
  • 1 (approx. 400g) bag coleslaw mix
  • 1 bunch green onions, thinly sliced
  • ½ cup flour
  • ½ cup panko breadcrumbs
  • ½ teaspoon kosher salt
  • 1 teaspoon bouillon powder, dashi, chicken, or vegetable
  • 3 eggs
  • ½ cup water
  • Canola oil
  • Toasted sesame oil, optional
  • ----For serving----
  • Canola oil
  • 2 to 4 eggs
  • Mayonnaise, preferably Japanese mayonnaise
  • Hoisin or tonkatsu-style sauce, recipe follows
  • Pickled ginger
  • Sliced green onion
  • Nori, thinly sliced
  • Toasted sesame seeds
  • ----For the Tonkasu-style Sauce----
  • 2 tablespoons tomato paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce

Directions

For the Okonomiyaki Pancakes

  1. Place a sheet pan in the oven and heat it to 200ºF.
  2. In a large bowl, toss together the coleslaw mix and green onions. Stir in the flour, panko, salt, and bouillon powder and set aside. Add in the eggs and water and mix thoroughly until well combined. Set aside for 10 minutes to hydrate.
  3. Heat a medium non-stick or cast-iron skillet over medium heat. Drizzle in a little canola oil and toasted sesame oil, if using, then spoon approximately half of the batter into the pan, pressing down with a spatula to flatten into a 1cm thick pancake. Cook for 3 to 4 minutes per side or until golden and crisp and transfer to the oven to keep warm while you cook the remaining batter as directed above.
  4. Turn the heat up to medium-high and add in a small splash of oil. Fry the eggs until crisp around the edges, keeping the yolks runny.
  5. To serve, transfer the okonomiyaki to plates and drizzle with mayo and sauce (if serving four, cut each in half). Scatter with the pickled ginger and green onion, top each with a crispy egg, and sprinkle with nori and sesame seeds.

For the Tonkasu-style Sauce

  1. Mix all the ingredients in a small bowl and adjust each according to your taste. Store any unused sauce in the fridge for up to 2 weeks.