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Japanese-Style Savory Bannock Okonomiyaki
Prep: 20 minutes
Cook: 20 minutes
Servings: 2
Osaka Meets the Plains
Okonomiyaki, which translates to 'grilled as you like it,' is a staple of Japanese street food. We're fusing this concept with bannock, creating a hearty, pan-fried cake that’s both familiar and excitingly new. The tender, slightly dense bannock provides the perfect structure for the savory fillings and bold, tangy toppings.
Materials
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/4 cup dashi stock or water
- 1 large egg
- 2 cups finely shredded cabbage
- 1/4 cup chopped scallions
- 3 tbsp vegetable oil for frying
- Toppings: Okonomiyaki sauce, Japanese mayonnaise, katsuobushi (bonito flakes), aonori (dried seaweed flakes)
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk the egg and the dashi stock or water.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the shredded cabbage and chopped scallions until they are evenly distributed throughout the batter.
Cooking
- Heat vegetable oil in a large non-stick skillet or on a griddle over medium heat.
- Spoon half of the batter into the pan, forming a thick pancake about 6 inches in diameter.
- Cook for 5-7 minutes on the first side, until the bottom is golden brown and crispy. You can cover the pan to help steam the cabbage inside.
- Carefully flip the bannock okonomiyaki and cook for another 5-7 minutes on the other side, until cooked through and golden.
- Repeat with the remaining batter.
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