Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Okonomiyaki
A savoury Japanese cabbage pancake topped with sauce, mayo and bonito flakes — Osaka's most beloved comfort food.
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15 minPrep🔥
20 minCook🍽️
2Serves📊
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Ingredients
- 200g cabbage, finely shredded
- 2 spring onions
- 120g plain flour
- 150ml dashi or stock
- 2 eggs
- 100g bacon or thin pork slices
- Oil
- To finish: okonomiyaki sauce (or BBQ + Worcestershire), Japanese mayo, bonito flakes, nori
Instructions
- Whisk the flour with the dashi, then the eggs.
- Stir in the cabbage and spring onion.
- Heat oil in a pan, pour in half the batter and top with bacon slices.
- Cook 5 minutes, flip and cook another 5 minutes.
- Top with sauce, mayo, bonito and nori.
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Tara’s tips
- Pile the cabbage high — it shrinks as it cooks.
- Press lightly so the pancake stays thick but cooks through.
Serving suggestions
- Serve hot, drizzled in sauce.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Skip the bacon and add mushrooms or extra spring onion.
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