June 13, 2011


This is just one of those recipes that I kept seeing everywhere and so knew it was one I should try.  It is a Japanese egg pancake.

1/4 cup self-raising flour
1 egg
3 tbsp water or stock (or you can use dashi, although I have not tried this yet)
ham, finely chopped
1/2 cup finely shredded Chinese Cabbage
grated carrot
1 spring onion, finely chopped
Mix flour with 3 tablespoons of water and stir to remove lumps.  Add egg and mix well.  Stir in ham, cabbage, carrot and spring onion. 
Spray frypan with oil and place over medium heat.  Add batter to create small pancakes.  Cook until bottom is browned and then flip over and brown the top.  Serve with bbq sauce.

To get my kids to eat it I need to chop the vegies very finely so that they are hardly visible – the food processor is a great help here.  As I am on a lunchbox idea quest, I have been making mini versions for lunchboxes.  And I am loving this for my lunch as well. 


amandab said...

We had lots of Japanese students stay with us when growing up and we found that different provinces would prepare this differently. Once variation is laving out the egg until cooking the pnacake, making a hole in the centre and then pouring the egg in there. I guess the egg then becomes an extra sauce.

Whilst I love okonomiyaki my youngest sister was known as the Okonomiyaki Kid as it was the one food she would eat and eat and eat :)

The Book Chook said...

Love the sound of this! I make vegetable fritters but that has milk in it, a little like a pikelet mixture with corn, grated zucchini and carrot, onion etc. I think this one might be nice with some of the thick soy sauce, kecap manis, as a dipper.

Deb said...

Thanks, this sounds great. I'm like Book Chook, I do little fritters. It's a good reminder to get more interesting with my lunchboxes again!