Okonomiyaki; the classic Japanese savoury pancake. As per my earlier writings on this gorgeous far eastern treat, Okonomiyaki literally means ‘grilled how you like it’. As such, there’s no strict recipe, but then again, is there ever? It’s simply a pancake batter which you pack full of all the goodness that works for you.
This feature is my twist on Jamie Oliver’s Mexican-style omelette wrap. Easy, easy breakfast fayre with a touch of zingy flair to tantalise your taste buds.
As unusual a breakfast as this may seem for some cultures, do give it a whirl. This is how I do it:
Ingredients (serves 1)
- 1 large egg
- 50ml cool stock
- 4 tbsp plain flour
- pinch of salt
- 1 little gem lettuce, shredded
- 2 spring onions, finely sliced
- 2 tsp toasted sesame seeds or Furikake*
- 1 tsp rapeseed oil
- Sriracha chilli sauce
- Oyster or Hoisin sauce
Traditionally, this dish is made with cabbage, but I often have little gem lettuce to hand. You can add cooked chicken, pork, whatever floats your boat.
- Mix together the egg, salt, flour and stock in a large bowl to make the pancake batter.
- Add the lettuce and onion to the mix with any other ingredients you choose.
- Heat the oil in a small pan and cook over a low heat for about 5 minutes on each side until golden and slightly crispy.
- Dress your pancake with zigzags of mayonnaise and your choice of sauces.
- Sprinkle with toasted sesame seeds or Japanese Furikake (*a seasoning made from mixed sesame seeds, Shiso leaves and nori seaweed.
Simple, delicious and nutritious.