INGREDIENTS
Okonomiyaki sauce
1½ tbsp tomato ketchup
½ tbsp Worcestershire sauce
2 tsp runny honey
1 tsp dark soy sauce
Pancakes
3 large free range eggs
3 tbsp plain flour
½ tsp sea salt
½ tsp dark soy sauce
½ tsp toasted sesame oil
34 cloves caramelised garlic
½ bunch garlic scapes (fresh garlic shoots) or garlic chives, snipped
275g white cabbage, shredded
Sunflower or peanut oil
Dried bonito flakes (katsuobushi)
Kewpie mayonnaise
Micro herbs, to serve
METHOD
1. For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside.
2. To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauceand toasted sesame oil until smooth.
3. Fold the garlic scapes, 10 chopped cloves caramelised garlic and cabbage into the batter until everything is well coated.
4. Heat enough oil to just cover the bottom of a large frying pan over a medium high heat until shimmering.
5. Spoon some of the cabbage mixture into the pan into pancake shapes that are about the size of your palm.
Press down with the back of the spoon and fry until golden brown on each side, flipping halfway. When turned put three caramelised garlic cloves on top.
Remove to warm plates, or keep warm in very low oven.
6. Fry in batches and serve the pancakes immediately topped with dried bonito flakes (katsuobushi) which will curl up; drizzle with the okonomiyaki sauce and Kewpie mayonnaise, and top with micro herbs.
Lyndey's Note: These easy traditional Japanese fritter like pancakes are great for using up a head of white cabbage.
Serve with homemade or purchased okonomiyaki sauce or your favourite Asian hot sauce.
Dried bonito flakes (katsuobushi) are available in Japanese food stores.
BEST WINE MATCH FOR OKONOMIYAKI
Something light, fresh and crunchy will work wonders with this moreish Japanese favourite. Pinot Grigio, Chenin or Semillon are our picks.