Okonomiyaki Pancake with Drizzled Honey
Prep time: 10 minutes / Cook time: 10 minutes / Suitable for: Vegetarians
Okonomiyaki roughly translates to ‘as you like it’. In Japan, from region to region, even restaurant to restaurant, the same dish can vary in flavour, filling and topping depending on local tastes and produce. The OSU Apple Cider Vinegar infused, honeyed soy sauce we drizzle over the top of this spirulina pancake is pretty unique. Just as we like it
For the pancake:
- 130g buckwheat flour
- 4 eggs
- ½ tsp green spirulina powder (optional)
- 2 tbsp OSU Apple Cider Vinegar
- 3 tbsp vegetable oil
- 100g shredded savoy cabbage
For the sauce:
- 3 tbsp honey
- 1 tbsp OSU Apple Cider Vinegar
- 1 tsp tamari (or dark soy)
- 1 tsp ponzu (or lime juice)
- 2 tbsp kewpie or plain mayonnaise
- 2 tsp pickled ginger
- 2 tsp Seaweed flakes
- 1 tsp toasted sesame seeds
- Add the buckwheat flour, eggs, spirulina if using, OSU Apple Cider Vinegar and vegetable oil in a bowl and whisk to a smooth batter.
- Combine the honey, OSU Apple Cider Vinegar, tamari and ponzu in a bowl and set aside.
- Drain and fold your cabbage through the pancake batter, then spoon it into a hot frying pan in heaped rounds to get a nice thick pancake. Fry for 4 minutes one each side until golden and mottled.
- Serve your pancakes with a generous spoonful of the OSU sauce and your choice of garnish options.
Want to make this recipe today? Find your own bottle of OSU Apple Cider Vinegar here or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.