Sprout Okonomiyaki with Festive Okonomiyaki Sauce
An okonomiyaki is a Japanese pancake traditionally made with eggs, flour and shredded cabbage. Okonomi means “as you like” and the pancakes can contain a variety of fillings. I’ve added a festive twist by using sprouts – the result is a tasty and satisfying fritter that’s perfect for a Boxing Day brunch. You can buy ready-made okonomiyaki sauce, but I’ve included a recipe for a quick and easy festive version that can be made using store cupboard ingredients. This is a veggie okonomiyaki but feel free to add some crispy bacon or shredded turkey if you like. You can buy dashi stock powder/liquid or make your own with kombu (dried kelp) or shiitake mushrooms. If you prefer you can use veg stock or water.
Method
In a bowl whisk together the tomato ketchup, Worcestershire sauce, honey, mustard and soy sauce until combined. Taste and adjust according to your liking. Set aside.
In a large bowl, whisk together the stock and eggs. Add the flour, baking powder and sesame oil and whisk quickly until well combined, but don’t overwork it. Fold the spring onions, cabbage and sprouts into the batter until well coated.
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. Fry for 3-4 minutes until golden-brown and the edges have set, carefully turn over and cook for a further 3-4 minutes. Transfer to plate covered with kitchen paper to drain. Continue to cook the remaining batter until you have cooked four pancakes.
To serve, spread some okonomiyaki sauce over the top of a pancake and then drizzle with mayonnaise in a zig-zag pattern. Sprinkle with furikake seasoning, spring onions and crispy onions and place a small pile of pickled ginger in the centre.
Ingredients
- For the Festive Okonomiyaki Sauce
- 3 tbsp cranberry sauce (or tomato ketchup)
- 1 ½ tbsp Worcestershire sauce (use a vegetarian version if veggie)
- 1 ½ tbsp runny honey
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- For the Pancakes
- 280ml room temp vegetarian dashi stock or water
- 4 eggs
- 160g plain flour
- 1 tsp baking powder
- ½ tsp toasted sesame oil
- 3 spring onions, thinly sliced, plus extra to serve
- 250g Chinese leaf, napa cabbage or young white cabbage, finely shredded
- 225g sprouts, finely shredded (use a food processor for ease)
- mayonnaise (kewpie if you can get it), to serve
- 1 tsp Furikake seasoning/bonito flakes or 1 tsp toasted sesame seeds, to serve
- crispy fried onions, to serve (optional)
- pickled red ginger or kimchi, to serve
- sunflower or rapeseed oil, for frying