An okonomiyaki is a Japanese pancake traditionally made with eggs, flour and shredded cabbage. They can contain a variety of fillings and sometimes include noodles, but we have made our own version using our Tomato & Chilli Couscous. The result is a tasty and satisfying fritter that’s perfect for a savoury lunch on Pancake Day or any day of the year! You can buy ready-made Okonomiyaki sauce, but we’ve included a recipe for a quick and easy version that can be made using store cupboard ingredients.
In a bowl whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce until combined. Taste and adjust according to your liking. Set aside.
Prepare the couscous according to the packet instructions and fluff with a fork to separate the grains.
In a large bowl, whisk together the eggs, flour, salt, soy sauce and sesame oil until well combined. Fold the spring onions and cabbage into the batter until well coated and then fold through the couscous.
Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until hot.
Spoon a quarter of the cabbage mixture into the pan and press down with the back of the spoon until about an inch and a half thick. Fry until golden-brown on each side, carefully turning over halfway. Transfer to ta plate covered with kitchen paper to drain. Continue to cook the remaining batter until you have cooked four pancakes.
Serve sprinkled with furikake seasoning or sesame seeds and drizzled with mayo and the okonomiyaki sauce.
- For the Okonomiyaki Sauce
- 2 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp runny honey
- 2 tsp oyster sauce or dark soy sauce
- For the Pancakes
- 4 eggs
- 2 tbsp plain flour
- good pinch of sea salt
- ½ tsp dark soy sauce
- ½ tsp toasted sesame oil
- 2 spring onions, thinly sliced
- 200g Chinese leaf or white cabbage, finely shredded
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- mayonnaise (Kewpie if you can get it), to serve
- 1 tsp Furikake seasoning/nori flakes or toasted sesame seeds, to serve
- sunflower or light olive oil, for frying