Recipe adapted from i-weekly Ingredients For batter 150g flour 250ml water 1 egg white (beaten until foamy) For filling 2 cups shredded cabbage enoki mushroom 1 white onion (diced) 2 eggs 2 tbsp oil For sauce barbeque sauce mayonaise sauce Instructions 1. To make the batter, combine the flour, water and egg white in a large mixing bowl, then divide the batter into 2 medium bowls. 2. To make the filling, put half the cabbage, mushroom and onion into each bowl. Make a well in the centre and break an egg into the well. Lightly mix the egg and filling of one bowl together until just blended. 3. Heat the oil in a large skillet, about 45 seconds. Pour the entire batter into the skillet to make one pancake for about 3 minutes until the bottom is golden. Flip the pancake then cook for an additional 2-3 minutes. Flip the pancake 2 more times, until done. 4. Set the pancake on a plate and drizzle with the sauce. 5. Repeat with the remaining bowl. Makes 2 pancakes.
“Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning “what you like” or “what you want”, and yaki meaning “grilled” or “cooked”. Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki. From Wikipedia, the free encyclopaedia.”