• James Hacon

Okonomiyaki with Leandro Carreira

Updated: Apr 2, 2020


100 grams of all purpose flour

4 eggs

2 tsp of soya sauce

½ tsp of sesame oil

½ carrot shaved thin

¼ of a cabbage sliced thin

½ a clove of garlic

2 spring onions shaved thin

½ pickled onion or light salted, also sliced thin

1/3 of cup of vegetable stock of fish stock

Pinch of salt

Oil to drizzle

½ tsp of dry sea blitz to powder

For the sauce

3 tbs of soy

1 tbs of Miriam OR

1 tbs of tomato sauce

Japanese mayonnaise or regular mayo


Combine the stock with the eggs whisk them, gradually add the flour making the batter homogenous.

Add the soy, sesame oil and mix. Then add the all vegetables (save some spring onions to garnish over the top) and stir, season with salt.

Preheat a large saucepan, once hot drizzle some oil then scoop some of the vegetable mix and make a pancake with nice colour form both sides, repeat to finish all the batter.

Combine all sauce ingredients and stir.

Sprinkle the seaweed powder over the pancake, top it up with the spring onions, drizzle the sauce over and the mayonnaise.

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