You might be familiar with our prawn toast at Shackfuyu, which is sneakily disguised as Okonomiyaki with those flakey katsuobushi bits, but here we’re sticking slightly more to the authentic recipe. We’re also big fans of kimchi pancakes so we’ve decided to combine the two for a proper treat for the mouth.
our kind of pancake
Be warned, this is a beast of an Okonomiyaki. No seriously, you could probably feed your entire family with this bad boy. Just like our ramens, this recipe packs a punch and will get your tastebuds going. Alongside kimchi and cheese we’ve also snuck some smoked bacon into this pancake, because – pretty much – everything is better with bacon and we’re not ones to do things by halves.
- 150g plain flour
- 5g salt
- 150g cold water
- 50g kimchi juice
- 5g sesame oil
- 2 eggs
- 1 whole fresh mozzarella
- 350g kimchi
- Okonomiyaki sauce
- Mayonnaise
- Ao nori
- Bonito flakes
Roll outside of the box this pancake day with Bone Daddies Okonomiyaki recipe and feel free to tweak it how you like it, it’s Okonomiyaki after all.
Prep: 10 mins
Cook: 10 mins
Serves: 4-6
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Ingredients
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Method
150g plain flour
5g salt
150g cold water
50g kimchi juice
5g sesame oil
2 eggs
1 whole fresh mozzarella, roughly chopped
350g kimchi, roughly chopped
4 rashers fried bacon, roughly chopped
To serve:
Okonomiyaki sauce
Mayonnaise
Ao nori
Bonito flakes
1. Mix the salt, water, sesame oil, eggs and kimchi juice together then add to the flour until smooth. Combine the chopped mozzarella, kimchi and fried bacon into the mix.
2. Preheat a large non-stick pan over a medium heat with 1 tablespoon of vegetable oil, once hot add the pancake mix. Cook on low heat for 5 minutes until golden then flip over, (you may need to slide it off from the pan to a plate then put the pan upside down on the top of the plate, then flip it), once done, press a bit the pancake down the pan to flatten the mix. Cook for 4 to 5 minutes on low heat.
3. When ready, place the pancake on a plate, drizzle with okonomiyaki sauce and mayonnaise, sprinkle of Ao nori then finishing with the bonito flakes. Serve and devour.
