OKONOMIYaKI kimchi and cheddar cheese savoury pancake

Okonomiyaki is an icon of Japanese street cooking, and for me the quintessential comfort food. A savoury pancake that can contain an array of ingredients, the name translates as ‘how you like’ or ‘what you like’. The smell of okonomiyaki being cooked is something else, it’s mouth-watering, and the taste addictive.

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Step 1

In a large bowl, mix the flour with the dashi powder and 750ml of water. Once combined, add the beaten eggs and baking powder then mix well until the batter is smooth. Remove the thick ribs from the cabbage leaves and slice the leaves thinly. Add to the batter along with the spring onions. Heat ½ tablespoon of the oil in a frying pan over a medium heat. Spoon in a quarter of the cabbage mixture, flatten with a spatula to help spread the batter evenly across the pan (you are aiming for a thickness of about 1.5cm–2cm), and then turn the heat down to very low and fry for 3 minutes. Lay some of the kimchi over the top of the pancake. Partially cover with a lid (to release the condensation) and cook for about 7–8 minutes (depending on the size of the pancake), making sure the bottom of the pancake is crisp but not burnt. Sprinkle over a little grated cheese, then flip over and cook for a further 3–4 minutes, uncovered. Flip the pancake over again and cook for a further 1 minute, then transfer to a plate. Repeat with the remaining 3 pancakes. To serve, drizzle the tonkatsu sauce over the pancakes using a knife to help spread it out evenly on the surface. Do the same with the mayonnaise if you wish. Sprinkle with the ao-nori powder and deep-fried shallots and serve immediately with mustard on the side.