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How to make Okonomiyaki (Japanese pancakes)

Yield = 6
Prep time: 0:20
Cook time: 0:35
Total time: 0:55

Ingredients

225g (1 1/2 cups) plain flour
500ml (2 cups) water
300g pork mince
6 eggs
250g green cabbage, hard core removed, finely shredded
4 shallots, ends trimmed, thinly sliced
1 1/2 tablespoons vegetable oil
Worcestershire sauce, to serve
Japanese-style mayonnaise (such as Kewpie), to serve

Method

Step 1 Place the flour in a bowl. Make a well in the centre. Gradually add the water, whisking constantly with a fork, until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 2 Meanwhile, heat a non-stick frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Transfer to a bowl.
Step 3 Add the eggs to the batter and whisk to combine. Stir in the cabbage and shallot.
Step 4 Heat 1 teaspoon of oil in a 22cm (base measurement) non-stick frying pan over medium-high heat. Add 80ml (1/3 cup) of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes or until the pancake is golden underneath.
Step 5 Carefully turn the pancake and cook for a further 2 minutes or until golden. Transfer to a serving plate. Repeat, in 5 more batches, with the remaining oil, batter and mince mixture, reheating the pan between batches.
Step 6 Drizzle Worcestershire sauce and mayonnaise over each pancake. Serve.