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Okonomiyaki Stack

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Preparation time: 25 min
Serves 4 people
3.8 Average Rating

Bring the vibrant flavours of Japan to your kitchen with this irresistible Okonomiyaki Stack by home cook extraordinaire, Camellia Ling Aebischer!

A hearty, savoury pancake stack made with eggs, cabbage, and your choice of delicious add-ins, this dish is layered with tangy mayo, sweet okonomiyaki sauce, and topped with a golden fried egg. Each bite is an umami explosion! Crowd-pleasing dish at breakfast, lunch, or dinner.

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Ingredients

Pancake:
  • ¼ head green cabbage, thinly sliced (about 4 cups)
  • 3-4 spring onions, sliced
  • 2 eggs
  • 1 cup self-raising flour
  • 1 tsp stock powder (or powdered dashi if you have it)

Okonomi sauce:
  • ½ cup tomato ketchup
  • ½ cup Worcestershire sauce
  • ¼ cup oyster sauce
  • ¼ cup sugar
  • 1 tsp dark soy

To serve:
  • Japanese mayo
  • 4 eggs, fried 
  • ½ sheet of nori or furikake
  • Bonito flakes
  • 1 Spring onion, finely sliced

Method

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  1. In a large bowl, combine the cabbage, spring onion, eggs, flour, and stock or dashi powder. Mix well, adding a little water as needed. You should end up with a light coating of batter (the consistency of pancake mix) on all the cabbage.
  2. Place a large frypan over medium heat. Lightly oil, then drop in about ¼ cup of cabbage mix to form fritters. Flatten slightly and fry for a 2-3 minutes until about 75 per cent done. Flip and finish cooking for a minute or two. Set aside on a plate and repeat with the remaining mix.
  3. Wipe the pan clean, add a little extra oil then fry four eggs sunny-side up.
  4. To make the okonomi sauce, combine all ingredients in a bowl and mix well. You can also purchase this pre-made at Japanese grocers.
  5. Arrange four stacks of cabbage pancakes with a little okonomi sauce and mayonnaise between each layer. Top with an egg and more okonomi sauce and kewpie. Sprinkle with furikake, bonito flakes and spring onion to finish.

 

Reviews

Overall Rating

Average Rating: 3.8

6 reviews

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