Name: Mini okonomiyaki (Japanese pancakes)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1
Cuisine: japanese
Ingredients: 2 large zucchini, coarsely grated; 20.00 ml onion, grated; 100g plain flour; 4.00 gm baking powder; 2 eggs, lightly beaten; 36.40 gm olive oil; 45.20 gm barbecue sauce; Kewpie mayonnaise (see Notes); 40.00 ml Japanese pickled ginger; Togarashi chilli powder, to serve (optional) (see Notes)

Mini okonomiyaki (Japanese pancakes)

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Prep Time:
35 minutes

Cook Time:
20 minutes

Total Time:
55 minutes

Osaka-style pancakes with cabbage or spring onion, drizzled in sweet okonomi sauce and topped with creamy Kewpie mayonnaise.

Ingredients:

2 large zucchini, coarsely grated
20.00 ml onion, grated
100g plain flour
4.00 gm baking powder
2 eggs, lightly beaten
36.40 gm olive oil
45.20 gm barbecue sauce
Kewpie mayonnaise (see Notes)
40.00 ml Japanese pickled ginger
Togarashi chilli powder, to serve (optional) (see Notes)

Instructions:

Combine zucchini and onion with 1 tsp salt in a bowl. Let it sit for 20 minutes to release liquid, then squeeze out and discard excess liquid.
Sift flour and baking powder into a bowl. Incorporate the egg and 2 tablespoons of cold water, season, and whisk until thick and smooth. Mix in the zucchini mixture until combined.
In a large frypan over medium heat, heat the oil until shimmering. Spoon tablespoonfuls of batter into the pan in batches, cooking for 3 minutes on each side until golden and fully cooked.
When ready to enjoy, sprinkle each pancake with 1/2 tsp barbecue sauce, streaks of mayonnaise, pickled ginger, and optional togarashi.

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