Easy Okonomiyaki – Oven-Baked Japanese Pancake

Step 1

Preheat the oven to 180C (350). Line a rectangular baking pan or a 23cm cake tin with baking paper or a reusable liner.

Step 2

Remove the outer leaves and core from the cabbage. Shred the carrot and cabbage in a food processor or grate the carrot and finely slice the cabbage by hand. Slice the spring onions into very thin strips.

Step 3

Add the eggs, flour, baking powder and soy sauce to a mixing bowl. Mix together to make the pancake batter, ideally using an immersion blender to remove any lumps.

Step 4

Add the vegetables and nori and mix well to combine. If you are using bacon, shrimp or other optional extras you can fold those in too.

Step 5

Spread the batter into the prepare pan and bake for 30 minutes, or until the eggs are just set. Cool slightly before slicing.

Step 6

Serve drizzled with Okonomi sauce and Kewpie mayonnaise, Togarashi, nori and sliced spring onions.