1 cup cornflour
¾ cup water chicken stock/ dashi (japanese stock) 2 eggs
½ cabbage shredded
3 bell peppers (red, green, yellow), chopped
1 cup American corn, sweet corn, corn on the cob, corn kernels cooked
100 g cheddar cheese, grated
1/2 tbsp salt
Okonomiyaki sauce or Worcestershire sauce
Sea weed garnish (nori sprinkles)
Benito flakes (dried fish flakes)
5 green spring onions, chopped
- In a large bowl mix in the salt, vegetables, cheese and flour. Add in the eggs and mix with your hands till well incorporated. Slowly add the stock/water or dashi till the mixture is smooth and easily manageable. (Should not be runny as it needs to hold its shape while cooking, but not so thick that it resembles dough)
- Set a thick-bottomed, non-stick pan on medium heat. Spread the base evenly with some oil. Spread the okonomiyaki batter onto the pan and shape into a 6” diameter pancake with 3/4th inch thickness, using a wooden spatula and spoon. Cover the pan with a lid and let the pancake cook for 7-8 mins on low heat. Check on the pancake to see if the underside is almost cooked. (Light brown colour).
- Using a fish spatula and another wooden one, turn it over. Another way to flip it over, is to loosen the edges of the pancake from the pan, then overturn the pancake onto a large plate.
- Cook the other side for 7-8 mins as well.
- Place the pancake on a large plate. Spread mayo on it till it covers the whole pancake. Top with okonomiyaki sauce/ BBQ sauce/Worcestershire sauce.
- Then sprinkle the seaweed and dried fish flakes. Finally, garnish with some chopped spring onions for some zing and colour.