‘Okonomiyaki’ is commonly made with Cabbage, but you can use other vegetables and I have shared some recipes on this website. Today I used leftover Bean Sprouts. I was afraid the pancake would become soggy because of water that would come out from Bean Sprouts, but it didn’t. I don’t recommend to use Bean Sprouts only as it would taste a little bland. Add chopped Spring Onion.

Makes

1 Serving

Ingredients

100g Bean Sprouts
1 to 2 Spring Onions *chopped
Salt & Pepper
1 Egg
5 tablespoons Self-Raising Flour OR Plain Flour
4 tablespoons Water
1 pinch Dashi Powder *optional, I used Kombu (Kelp) Dashi
60-80g thinly sliced Pork *cut into bite-size pieces
1-2 teaspoons Oil
Okonomiyaki Sauce
Japanese Mayonnaise
Aonori (Dried Green Laver Flakes) *optional

Method
  1. Combine Egg, Flour, Water and Dashi Powder in a mixing bowl.
  2. Wash Bean Sprouts and drain well. Add Beans Sprouts and Spring Onion to the batter, sprinkle with some Salt and Pepper, then mix to combine.
  3. Heat Oil in a frying pan and cook Pork on both sides. Cover with the Bean Sprout mixture and form a pancake.
  4. When the edges of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes until both sides are nicely browned and the batter is cooked. You may turn the pancake over a few times.
  5. Place the pancake on a plate with the Pork on the top. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori (optional). If you have Katsuobushi (Bonito Flakes), you may wish to sprinkle with it as well.