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Tasia and Gracia Seger’s okonomiyaki (Japanese pancake)

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Served with a tasty homemade sauce, these savoury Japanese pancakes are a must try. For a light and fluffy pancake, don’t press down on the mixture in the pan when cooking.

  • Makes2, pancakes
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Tasia and Gracia Seger’s okonomiyaki (Japanese pancake)

Ingredients

  • 250g mini drumhead cabbage, finely chopped
  • 1 (80g) potato, peeled, coarsely grated
  • 1 spring onion, thinly sliced
  • 100g black tiger prawns, peeled, deveined, cut into 2cm pieces
  • 1 1/2 tbs panko breadcrumbs
  • 1 tbs vegetable oil
  • Kewpie Mayonnaise, to serve
  • Sliced spring onion, extra, to serve
  • Pickled ginger, to serve

Batter

  • 1 tsp chicken stock powder
  • 1/3 cup (50g) plain flour
  • 2 Coles Australian Free Range Eggs

Okonomiyaki sauce

  • 1/2 cup (125ml) tomato ketchup
  • 1/4 cup (60ml) Worcestershire sauce
  • 1/4 cup (55g) caster sugar
  • 1 1/2 tbs light soy sauce
  • 2 tbs oyster sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make okonomiyaki sauce, combine ketchup, Worcestershire sauce, sugar, soy sauce and oyster sauce in a small saucepan and bring to a gentle simmer over low heat. Cook, stirring, for 3-5 mins or until sugar dissolves and the sauce thickens. Set aside to cool completely.

  2. Step 2

    To make the batter, place the stock powder, flour, eggs and 50ml warm water in a bowl and whisk until smooth and well combined.

  3. Step 3

    Place cabbage, potato, spring onion, prawn and breadcrumbs in a large bowl and gently toss to combine. Add the batter and gently fold to combine (do not overwork the mixture).

  4. Step 4

    Heat half the oil in a non-stick frying pan over medium-low heat. Add half the pancake mixture (do not press the mixture in the pan). Cover and cook for 10 mins or until the base is golden brown and crisp. Turn and cook, covered, for 10 mins or until golden brown and cooked through. Increase heat to medium and cook for a further 1-2 mins each side or until the pancake is crisp. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and pancake mixture.

  5. Step 5

    Divide the pancakes between serving plates. Drizzle with the okonomiyaki sauce and mayonnaise. Top with extra spring onion and pickled ginger and serve immediately.

Tasia and Gracia Seger’s okonomiyaki (Japanese pancake)

Tasia and Gracia Seger’s okonomiyaki (Japanese pancake)
  • Makes2, pancakes
  • Cook time25 minutes
  • Prep time15 minutes, + cooling time
Ingredients
  • 250g mini drumhead cabbage, finely chopped
  • 1 (80g) potato, peeled, coarsely grated
  • 1 spring onion, thinly sliced
  • 100g black tiger prawns, peeled, deveined, cut into 2cm pieces
  • 1 1/2 tbs panko breadcrumbs
  • 1 tbs vegetable oil
  • Kewpie Mayonnaise, to serve
  • Sliced spring onion, extra, to serve
  • Pickled ginger, to serve

Batter

  • 1 tsp chicken stock powder
  • 1/3 cup (50g) plain flour
  • 2 Coles Australian Free Range Eggs

Okonomiyaki sauce

  • 1/2 cup (125ml) tomato ketchup
  • 1/4 cup (60ml) Worcestershire sauce
  • 1/4 cup (55g) caster sugar
  • 1 1/2 tbs light soy sauce
  • 2 tbs oyster sauce
    Description

    Served with a tasty homemade sauce, these savoury Japanese pancakes are a must try. For a light and fluffy pancake, don’t press down on the mixture in the pan when cooking.

    Method

    1. Step 1

      To make okonomiyaki sauce, combine ketchup, Worcestershire sauce, sugar, soy sauce and oyster sauce in a small saucepan and bring to a gentle simmer over low heat. Cook, stirring, for 3-5 mins or until sugar dissolves and the sauce thickens. Set aside to cool completely.

    2. Step 2

      To make the batter, place the stock powder, flour, eggs and 50ml warm water in a bowl and whisk until smooth and well combined.

    3. Step 3

      Place cabbage, potato, spring onion, prawn and breadcrumbs in a large bowl and gently toss to combine. Add the batter and gently fold to combine (do not overwork the mixture).

    4. Step 4

      Heat half the oil in a non-stick frying pan over medium-low heat. Add half the pancake mixture (do not press the mixture in the pan). Cover and cook for 10 mins or until the base is golden brown and crisp. Turn and cook, covered, for 10 mins or until golden brown and cooked through. Increase heat to medium and cook for a further 1-2 mins each side or until the pancake is crisp. Transfer to a plate and cover to keep warm. Repeat with the remaining oil and pancake mixture.

    5. Step 5

      Divide the pancakes between serving plates. Drizzle with the okonomiyaki sauce and mayonnaise. Top with extra spring onion and pickled ginger and serve immediately.