Ingredients

O-ko-no-me what now? Well it's essentially a pancake – a savoury one. This Japanese dish is absolutely packed with flavour. The name comes from the Japanese word 'okonomi’ which means how/what you like and the word ‘yaki’ which means cooked.

There are loads of different variations of okonomiyaki that I’ve seen and this is my particular take on it. It’s perfect for any meal of the day but for me this one is a great weekend brunch treat.

Serves 2

  • 200ml vegetable stock
  • 2 eggs
  • 2 tbsp soy sauce
  • 100g plain flour
  • 2 scallions, finely sliced
  • 1 carrot, sliced into long, thin strips
  • ½ a savoy cabbage, sliced into long, thin strips
  • 1 fresh red chilli, deseeded and chopped
  • 1 tsp Japanese 7 spice
  • Low-calorie spray oil
  • 4 slices of prosciutto, sliced into thin strips

Method

  1. Get your stock, eggs and soy sauce into a mixing bowl and whisk everything up. Start to gradually add your flour and keep on whisking until you have a nice smooth mixture with no lumps.
  2. Throw all your prepared veg into the bowl along with the Japanese 7 spice and mix everything together.
  3. Grab your frying pan, throw in a little oil, pop on a medium heat and add half your mixture to the pan. Think of it like you're making a pancake, so you want it to have that circular shape.
  4. Give it about 4–5 minutes then flip over (use a fish slice to help), then give another 4–5 minutes to cook the
  5. other side. You can pop on a lid on the pan while cooking as this help it to cook fully throughout.
  6. Lastly, spread your prosciutto evenly across the top of your cooked mix and then pop under the grill for 1–2 minutes just to crisp up. Repeat for the second 'pancake’.
  7. Serve and enjoy. Goes great with some Japanese mayo or sweet chilli sauce.

The Daly Dish is published by Gill Books, priced at €21.99.