OKONOMIYAKI (Pork Pancakes)
COOKBOOK: Woman’s Day Recipe - Angela Devlin
RATE: ❤️❤️❤️ 👌🏻👌🏻👌🏻💲💲
I had never made pork pancakes (Okonomiyaki) before so this was an exciting recipe for me to make.
I couldn’t imagine frying up all the ingredients as a pancake rather than adding it as a filling. Unusual and delicious. So much so, I had to hide them as I was making them! They were quickly disappearing from the plate and I wasn’t too happy!
I was unsure if this was to be served as a lunch or dinner. I went for dinner and it filled us up. I served it with a green side salad and it was perfect.
RECIPE: Judging by the yellowing stain on the paper, it appears to be a very old recipe. Unfortunately, I cut off the date. Woman’s Day had it as a cheap dinner ($3.57 per serve) and I don’t think it would have varied much from that to make today. Definitely cheap but time consuming to make. Well worth it!
3 pork sausages
3 cups shredded wombok
1 large potato, grated
1 cup mushrooms, finely sliced
1/2 cup plain flour
1/2 cup grated cheddar cheese
4 green onions, sliced
4 eggs, beaten
3/4 vegetable stock
1/4 cup oil
1/4 cup mayonnaise
1 tablespoon teriyaki sauce
In a medium frying pan, cook sausages 6-8mins, turning until browned all over. I grilled them and it also did the trick. Coll slightly and slice them thinly.
In a large bowl, combine sausages with wombok (chinese cabbage), potato, mushrooms, flour, cheese and green onions.
In a large bowl, whisk eggs and stock together. Pour over sausage mixture. Mix well.
In a frying pan, heat 1 tablespoon of oil on medium. Using a large scoop, pour batter (approx 1 cup) into the pan, spreading to 10cm rounds. Cook 4-5 minutes until golden underneath, then flip over. Cook a further 5 minutes. Transfer to an oven tray and keep warm. Repeat with remaining mixture.
In a bowl, mix mayo and sauce together until smooth. Drizzle over pancakes. Serve.