Okonomiyaki ( Japanese pancakes)

Okonomiyaki ( l i teral ly ‘your favourite things grilled’) is one of the Japanese dishes that foreign visitors love. You can use any ingredients you like in place of the squid, prawns or pork that I introduce here. If you microwave (at 2 00W) the dried bonito flakes for about 5 minutes, they will become crispy and more flavourful. Sprinkle over the okonomiyaki and add a little red pickled ginger for a delicious treat. – Harumi Murakami, author of Harumi’s Japanese Kitchen

[ Serves 4 ]

1 squid body (120g)

15 raw prawns (150g)

200 g sliced pork belly

3 cabbage leaves (150 g)

2–3 tbsp red pickled ginger

5 0 g chopped spring onion

2–3 tbsp agedama (leftover fried tempura bits)

vegetable oil, for frying

4 eggs

[pancake batter]

100 g yamaimo yam

1 egg

200ml dashi

200g flour

[topping]

okonomiyaki sauce (a thick Worcestershire sauce)

mayonnaise

aonori (seaweed flakes)

dried bonito flakes

1. Cut the squid into 2cm squares.

2. Remove any shells and tails from the prawns. Slice them horizontally in half. Devein them, and cut in half lengthways.

3. Cut the pork slices into 5 cm strips.

4. Shred the cabbage. Chop the red ginger finely.

5. Make the batter: peel and grate the yamaimo and add to a bowl with the egg and dashi. Mix together, then add the flour and stir lightly.

6. Add the shredded cabbage, chopped spring onion, agedama and red ginger to the batter and stir to combine. Add the squid and prawns.

7. Heat a little oil in a frying pan. Pour in a quarter of the batter (for 1 serving). Put the pork slices on top and cook for 3 –4 minutes. Flip the pancake over and cook for another 3 –4 minutes.

8. Heat a little oil in another frying pan. Crack an egg into the pan. Stir the yolk lightly. Place the pancake made in step 7 on top of the egg, pork side down, and continue cooking.

9. Turn it over on to a serving plate and spread okonomiyaki sauce and mayonnaise on top. Sprinkle with aonori and bonito flakes. Make 3 more pancakes with the remaining batter in the same way.

This is an extract from Harumi’s Japanese Kitchen by Harumi Murakami