Ham Okonomiyaki (Japanese Pancake)
Prep time 20 minutes Cook time 25 minutes
Serves 2 people
- •200g sliced Australian leg ham, roughly chopped
- •1 tablespoon vegetable oil + extra for frying
- •1 cup plain flour
- •2 eggs
- •1 cup iced water
- •1 tablespoon kecap manis plus extra to serve
- •1 tablespoon sesame oil
- •3 cups finely shredded red cabbage
- •1 carrot, peeled and roughly grated
- •2 green onions (shallots), trimmed and finely sliced, plus extra to garnish
- •Kewpie mayonnaise, micro-herbs and black sesame seeds, to serve
- 1.Heat 1 tablespoon oil in a large (about 23cm base) non-stick frying pan. Add ham and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside to cool.
- 2.Place flour, eggs, iced water, kecap manis and sesame oil into a large bowl. Whisk until a smooth batter forms. Stir in cabbage, carrot, green onions and cooled ham. Stand for 5 minutes.
- 3.Heat 1 tablespoon of the remaining vegetable oil in a large (base about 23cm) frying pan over medium-high heat. Add a half of the cabbage batter to the pan, forming a large pancake. Cook for 4-5 minutes or until golden brown, carefully flip and cook for a further 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat using remaining vegetable oil and batter to make two pancakes.
- 4.Place pancakes on serving plates. Drizzle with mayonnaise and extra kecap manis. Scatter with micro-herbs and black sesame seeds and serve.