Ultimate Crispy Okonomiyaki

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Yam potato		10cm (200g)
Eggs		2
Milk		200ml
Vinegar		1 tbsp
Sugar		1 tbsp
Dashi stock granules		1 tbsp
Flour, potato starch, baking powder		3/4 cup, 1/4 cup, 1 tbsp
Vegetables, meat, fish		plenty
Cabbage (medium)		1 (500g)
Spring onions, cheese		as you like

Method

Prep

10min

Cook

15min

First of all, mix the grated yam with the eggs, then the milk and finally the vinegar in that order, in a large bowl or pan. Then add the sugar, dashi stock, flour, potato starch and baking powder.

Cut the meat, vegetables (such as mushrooms, asparagus, courgettes) and fish into bitesize pieces Except the cabbage, add them to the pan and mix.

Lightly mix in the shredded cabbage.

Heat oil in a skillet until very hot, then pour in the batter. Cover and bake for 6 to 7 minutes on medium heat until you hear it start to squeak.

Turn over the pancake. Keep it uncovered and cook on high heat for 6 minutes.

It's ready! Drizzle over with the sauces you fancy and garnish with chopped spring onions and cheese. Enjoy!

Tips & Note

This okonomiyaki is jam-packed with yam potatoes and the outside has a lovely crispy finish because of the potato starch and baking powder. It's important to keep the frying pan hot. To make a nice plump okonomiyaki, shred the cabbage really finely and mix lightly. It's so delicious with ponzu sauce on top!

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