Mini okonomiyaki (Japanese pancakes)

Name: Mini okonomiyaki (Japanese pancakes)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12
Cuisine: /asian recipes
Ingredients: 2 large zucchini, coarsely grated; 1 tablespoon onion, grated; 2/3 cup (100g) plain flour; 1 teaspoon baking powder; 2 eggs, lightly beaten; 2 tablespoons olive oil; 2 tablespoons barbecue sauce; Kewpie mayonnaise (see Notes); 2 tablespoons Japanese pickled ginger; Togarashi, to serve (optional) (see Notes)

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by Jill Dupleix

Food writer

Oct 03, 2015

These Osaka-style pancakes are often made with cabbage or spring onion, topped with a strong, sweet okonomi sauce (similar to barbecue sauce) and striped with Kewpie mayonnaise.

2 large zucchini, coarsely grated
1 tablespoon onion, grated
2/3 cup (100g) plain flour
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons olive oil
2 tablespoons barbecue sauce
Kewpie mayonnaise (see Notes)
2 tablespoons Japanese pickled ginger
Togarashi, to serve (optional) (see Notes)

Method

1.

Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 20 minutes to draw out liquid. Squeeze out the excess liquid and discard.
2.

Sift the flour and baking powder into a bowl. Add the egg and 2 tbs cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.
3.

Heat the oil in a large frypan over medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.
4.

To serve, top each pancake with 1/2 tsp barbecue sauce, stripes of mayonnaise, pickled ginger and togarashi, if using.