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Food

Lyndey Milan's Japanese pancakes

Preparation time
15 minutes
Cooking time
10 minutes
Serves
4

Osaka-style

Lyndey Milan's Japanese pancakes are delicate yet so complex, so your wine choice will need to be subtle and layered. It's hard to go past a Riesling or Marsanne as the ideal pairing.

Ingredients

For the okonomiyaki sauce

2 tablespoons tomato ketchup

3 teaspoons (15ml) Worcestershire sauce

3 teaspoons runny honey

1½ teaspoons dark soy sauce

For the okonomiyaki pancakes

1 cup (150g) plain flour

¼ teaspoon baking powder

½ teaspoon sea salt 

2 teaspoons dashi powder dissolved in ¾ cup (180ml) water

2 large free-range eggs

½ cup tenkasu (tempura batter bits)

4 green onions (shallots), thinly sliced

½ small or ¼ large (450g approx.) cabbage, finely shredded or chopped

2 tablespoons Japanese red pickled ginger julienne (Beni Shoga) + extra to serve

200g very thinly sliced skinless pork belly

Vegetable or extra virgin olive oil, to cook

To serve

½ cup Japanese mayonnaise (Kewpie)

1 cup bonito flakes (katsuobushi)

2 tablespoons seaweed flakes (aonori) 


Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food prep by Wendy Taplin

Method

1. For the okonomiyaki batter: combine flour, baking powder and salt in a large bowl. Whisk in dashi stock and eggs. Rest in fridge for 30 minutes. Combine the tenkasu, green onions, cabbage and ginger with the batter and mix well.

2. Meanwhile for the okonomiyaki sauce: whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside. Makes ½ cup.

3. Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Spoon half the cabbage mixture into the pan into two rounds. Press down with the back of the spoon and layer pork in overlapping slices 
on top. When firm and brown underneath, use two egg slicers to turn. Press gently. Cover and cook for a few minutes to cook through. Flip and cook, uncovered for 2 minutes. Transfer to a warm plate. Repeat with remaining mixture.

4. To serve, spread each pancake with okonomiyaki sauce, squeeze mayonnaise from the bottle in 2cm parallel lines. Top with bonito flakes, pickled ginger and seaweed and serve immediately. 

Lyndey’s note:

Otafuku okonomiyaki sauce is available along with the other Japanese ingredients and pork belly from Japanese grocery stores.

 

Wine Match

Riesling or Marsanne

Food
Preparation time
15 minutes
Cooking time
10 minutes
Serves
4

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