Midweek Meal: Tamal Ray's Okonomiyaki Recipe
Okonomiyaki is a savory Japanese pancake that has been a crucial addition to my arsenal of easy mid-week meals when time and energy are tight. A faithful okonomiyaki recipe would have a few ingredients you'd only find at a specialty Japanese food store, but I've tried to stick to those you already have or can find at a big supermarket. Feel free to customize the filling, and especially the sauces, as you wish - I'd go for something rich, something sweet, and something spicy.
OkonomiyakiPreparation 5 minCooking 20 minResting 20 minFor 1
For the dough30 g plain flour20 g cornstarch1 large beaten egg1 tbsp dark soy sauce1 tsp pot½ tsp brown sugar
For garnish100g shredded cabbage3 spring onions (about 50g)Vegetable oil, for frying100g raw salmon, boneless and skinless
To finishMayonnaiseSriracha hoisin sauce
To make the batter, sift the flours into a bowl, then add the egg, soy sauce, Marmite and sugar, and whisk until to obtain a smooth paste. Set aside and let stand 20 minutes.
Stir cabbage and onions into batter until well coated. Heat a teaspoon of oil in a small saucepan (15cm) over low-medium heat. Cut the salmon into small pieces and place them in the pan, then cover with the choux pastry. Gently push it down, cover the pan, and cook for seven minutes.
Invert the crepe onto a plate, then slide it back into the pan, put the lid back on, and cook another six minutes until golden brown. Finish with a generous portion of the three sauces poured over the top and enjoy.
The Guardian aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; United States.
Okonomiyaki is a savory Japanese pancake that has been a crucial addition to my arsenal of easy mid-week meals when time and energy are tight. A faithful okonomiyaki recipe would have a few ingredients you'd only find at a specialty Japanese food store, but I've tried to stick to those you already have or can find at a big supermarket. Feel free to customize the filling, and especially the sauces, as you wish - I'd go for something rich, something sweet, and something spicy.
OkonomiyakiPreparation 5 minCooking 20 minResting 20 minFor 1
For the dough30 g plain flour20 g cornstarch1 large beaten egg1 tbsp dark soy sauce1 tsp pot½ tsp brown sugar
For garnish100g shredded cabbage3 spring onions (about 50g)Vegetable oil, for frying100g raw salmon, boneless and skinless
To finishMayonnaiseSriracha hoisin sauce
To make the batter, sift the flours into a bowl, then add the egg, soy sauce, Marmite and sugar, and whisk until to obtain a smooth paste. Set aside and let stand 20 minutes.
Stir cabbage and onions into batter until well coated. Heat a teaspoon of oil in a small saucepan (15cm) over low-medium heat. Cut the salmon into small pieces and place them in the pan, then cover with the choux pastry. Gently push it down, cover the pan, and cook for seven minutes.
Invert the crepe onto a plate, then slide it back into the pan, put the lid back on, and cook another six minutes until golden brown. Finish with a generous portion of the three sauces poured over the top and enjoy.
The Guardian aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; United States.
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