Okonomiyaki – savory Japanese pancake – Osaka Street Food

Ingredients for 2 servings:

• 300 g white cabbage, cut into thin strips
• 2 eggs
• 2 spring onions, finely chopped
• 160 ml water
• 100 g flour or rice flour
• 6 slice(s) bacon or 1 pack of ham cubes
• 1 tsp salt
• ½ tsp white pepper
• 6 chips (taco chips), not too spicy, or 1 handful of fried onions
• e.g. BBQ sauce
• 2 tsp parsley, dried
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

gluten-free possible

Place the white cabbage, cut into thin strips (approx. 4 x 1 cm), into a larger bowl. Add the eggs and spring onions, and season with salt and pepper. If using diced ham, mix them in. Fry the bacon in a separate pan and set aside. Mix the flour, or rice flour for a gluten-free version, with the water. Mix everything gently. Heat neutral-tasting oil in two pans. Divide the mixture between the two pans and fry uncovered for 3 minutes, then cover for 4 minutes and continue frying. Then carefully flip and fry the other side for 3 minutes. Transfer from the pan to a plate and brush with BBQ sauce – if desired, place the fried bacon on top of the sauce. Arrange chips or fried onions on top and sprinkle with parsley. Eat while still hot.