If I said I had an awesome, tasty recipe for you that was frugal, speedy, healthy, filling and adaptable, you might not be surprised. But if I said it was Japanese? And then, if I said that you wouldn’t even have to find a single ingredient from the world foods aisle of your supermarket? Forget sushi, miso soup or udon noodles. This is going to feel a lot more familiar and doable and it’s a regular on our menu plan. I think it may soon be on yours. I’m going to show you how to cook Jamie Oliver’s Okonomyaki recipe, my way.
Okonomyaki is a lot like bubble and squeak, both in function and taste, except the potato is replaced by a pancake batter. You can make it with leftover roast meats or tofu, which I marinate using the teriyaki-inspired marinade below. I also use only 1 bowl to mix, as opposed to Jamie’s 3. I think he’s used to having other people doing his washing up!
Let’s do this! Ingredients are for 3 but it eats well cold for lunch so don’t worry if you’re cooking for 2. The original recipe is in Save with Jamie.
Jamie Oliver’s Okonomyaki recipe with marinated tofu (or leftover meat)
If you’re using the tofu, open a 350g pack of silken tofu and pat dry. Chop into chunks.
If you feel like marinading it, douse in 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tsps grated ginger, 2 tsps, chopped garlic, 1 tbsp rice or cider vinegar and a sliced spring onion, for around half an hour.
Finely shred or grate 1 onion, half a savoy or Chinese cabbage, plus, optionally, a couple of carrots, a handful of radishes and/or a turnip. It’s pretty adaptable. You could even use ready-made coleslaw mix, without the mayonnaise, of course!
Meanwhile whisk 6 beaten eggs with 150g plain flour in a large bowl.
Add in the veggies, followed by the tofu or meat and fold them into the batter, making sure everything is very well-coated.
Fry half the mixture at once in a non-stick frying pan, flipping after 4-5 minutes when the underside is golden brown. You can do this by placing a large plate on top of the pan, flipping the pan over and then slipping the pancake back into the pan. Keep the pancake in the oven while you fry the other half of the mixture.
Decorate with stripes of HP sauce (apparently similar in taste to the Japanese Tomoyaki sauce traditionally served with this dish) and/or squeezy mayo.
Dig in and enjoy! And shhh, don’t tell Jamie!