This Easy Okonomiyaki recipe is cooked in your oven and feeds a crowd! Packed with vegetables like cabbage, carrots and green onions and easy to customise. Serve with Kewpie mayonnaise and Okonomi sauce for a home style taste of Japan!
3tbspof finely shredded nori(I used Itsu crispy seaweed thins)
300g(2 cups) lean diced ham
6strips of bacon, cut into small pieces
Okonomi Sauce(see tips on how to make your own)
Kewpie Mayonnaise(Japanese Mayonnaise)
Preheat the oven to 180C (350). Line a rectangular baking pan or a 23cm cake tin with baking paper or a reusable liner.
Remove the outer leaves and core from the cabbage. Shred the carrot and cabbage in a food processor or grate the carrot and finely slice the cabbage by hand. Slice the spring onions into very thin strips.
Add the eggs, flour, baking powder and soy sauce to a mixing bowl. Mix together to make the pancake batter, ideally using an immersion blender to remove any lumps.
Add the vegetables and nori and mix well to combine. If you are using bacon, shrimp or other optional extras you can fold those in too.
Spread the batter into the prepare pan and bake for 30 minutes, or until the eggs are just set. Cool slightly before slicing.
Serve drizzled with Okonomi sauce and Kewpie mayonnaise, Togarashi, nori and sliced spring onions.
If you can't find the Okonomiyaki Sauce you can easily make your own homemade version that tastes very similar.Simply combine 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp oyster sauce and a little honey or maple syrup. Taste and adjust if needed!Leftovers will keep for 2-3 days in the fridge, great for lunch in a hurry!Please note the nutrition information is without any toppings.