‘Okonomiyaki’ is a popular Japanese dish that is known by many but ‘Oyaki’ hasn’t been known. There are many variations these days and this ‘Potato Oyaki’ is quite popular. Some recipes cook the potatoes first, then mash. Some other recipes grate uncooked potatoes and use potato starch flour. I always shred the potatoes and use rice flour. The result is crispy outside like rice cracker and rubbery soft inside.
This is a savoury pancake recipe using only Salt for seasoning. Adding other spices and ingredients such as cheese and greens, you can create hundreds of different ‘Oyaki’ pancakes. Enjoy!
Medium Size Potatoes 2 *peeled and shredded
Salt 1/4 teaspoon
Rice Flour 1/2 cup *OR Rice Flour 1/4 cup & Glutinous Rice Flour 1/4 cup
Water 3 to 4 tablespoons *depends on the moisture of the potatoes
Canola Oil OR Vegetable Oil
- Place shredded Potatoes, Salt and Rice Flour in a large bowl, add water and mix to make it the right pancake batter texture. Do not add too much water.
- Heat 2 tablespoons of Oil in a frying pan over a medium to high heat, pour the desired amount of potato mixture and cook both sides, then cook further about 2 to 3 minutes on each side until golden brown. Add more oil if needed.
- Transfer the potato pancakes onto a paper towel to soak up excess oil. Serve hot with your favourite sauce.