Umami Recipes
Umami Recipes

Ed & Andrea's Cookbook

Sourdough Okonomiyaki - Savory Japanese Pancakes

4 servings

servings

10 minutes

active time

20 minutes

total time

Ingredients

120 g Sourdough Starter

50 g Water

2 Chicken Stock Cubes

3 Eggs

50 g Cornstarch

100 g Green Cabbage (Finely sliced)

30 g Green Onions (Diced, approx. 2 green onions)

Oil (for frying)

Directions

Dissolve the stock cubes into the water and set aside.

Lightly beat eggs with a fork in a mixing bowl.

Now add sourdough starter and corn starch to the eggs and mix to combine. It's ok if there's some corn starch still around the edges of the bowl.

Now pour in the stock and mix well, working out all the lumps as you go.

Add the cabbage and spring onions, mix through and set aside.

Heat a large skillet or frying pan. Add a little sesame or vegetable oil to the pan.

When the pan is hot, use a ladle to pour mixture into the pan. You can make the pancakes as big or small as you like. I find this mixture makes 4 good size pancakes.

When the egg mixture starts to cook on the edges, flip the pancake. Once it's browned on both sides, take out of the pan to serve.

Serve the pancakes with japanese mayonnaise, yakatori sauce, chilli and sesame seeds - or pretty much whatever you like to eat them with!

Notes

Before the first flip and while the batter is still wet, you can add bacon, ham, shrimp, or pretty much any kind of tasty strip of protein you want. Just be sure it's pre-cooked or something thin enough to cook fully once you flip the pancake.

Nutrition

Serving Size

-

Calories

136 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

1 g

Cholesterol

123 mg

Sodium

532 mg

Total Carbohydrate

20 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

6 g

4 servings

servings

10 minutes

active time

20 minutes

total time
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