Black Garlic Kitchen

Black Garlic Okonomiyaki

A savoury Japanese pancake filled with cabbage, bacon, prawns and spring onions drizzled with Japanese mayonnaise and a fruity Okonomi Sauce. With the star of the show being the cabbage which balances perfectly with the sweetness of Black Garlic. A fantastic flavour profile of savoury, sweet and umami.

Black Garlic Okonimiyaki

Prep: 15 mins | Cook: 15 mins approx. | Serves: 2

Ingredients

  • 100g plain flour
  • 1 tsp (5g sachet) bonito dashi stock powder
  • 1 tsp baking powder
  • 1 large egg – beaten
  • 100ml water
  • Black Garlic Sea Salt or salt and freshly ground black pepper
  • 200g hispi or sweetheart cabbage – finely shredded
  • 100g peeled raw king prawns – chopped
  • 4 spring onions – washed, trimmed and finely shredded
  • 8 cloves Black Garlic – sliced
  • 2 tbsp vegetable oil for frying
  • 4 rashers streaky bacon – sliced into small pieces
 

Toppings

Method

  • First make the batter – in a large bowl mix the flour, dashi stock powder and baking powder together. Whisk the egg and flour and water together. Add to the flour mixture and whisk until everything is combined. Take care not to over mix to avoid a tough, chewy pancake. Season with salt and freshly ground pepper.
  • Stir in the cabbage, prawns, spring onions and Black Garlic cloves.
  • Heat the vegetable oil in a 25 cm non-stick frying pan. Fry the bacon for 4 minutes over a medium heat.
  • Tip the batter mix over the bacon in the frying pan.
  • Cook over a medium heat 5 minutes pressing down lightly with a spatula until the underside is cooked and golden. NB The pancake should be approximately 1.5cm thick. After 5 minutes place a large plate over the frying pan, turn the pancake upside down to reveal the cooked side then quickly return the pancake to the frying pan, uncooked side down. Continue to fry for a further 5 minutes until the uncooked side is golden brown.
 

To Serve: slide the pancake onto a large plate. Drizzle over Japanese mayonnaise and Okonomi sauce. Sprinkle over the spring onions and a dusting of furikake seasoning if using. Serve immediately.

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